Barbera grape skin

Table 2.3 Polyphenols extracted from Barbera grape skins using two extractive solvents CTA, caftaric acid p-CuTA, coutaric acid FTA, fertaric acid.

Data of polyphenols extracted from skins of Pinot noir and Barbera grapes using ethanol/H20/HCl 70 30 1 (v/v/v), tartrate buffer-12% ethanol containing Na2S205 2g/L and ethanol/H20/acetic acid 70 30 1 (v/v/v) solutions, are reported in Tables 2.2 and 2.3, respectively. 

Ravaz (1935) has indicated, and most enologists agree, that the predominant factor in determining the characteristic quality of a wine is variety. Mezzadroli e< al. (1931), however, reported a case where Barbera grapes fermented with Barbera and Chianti strains of yeast produced wines with different bouquets. Peynaud (1937b) believes the bouquet is probably due to substances in the skin which are conditioned by variety as well as soil and climatic conditions. 

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See also in sourсe #XX -- [ ]

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