Abstract
Procyanidin A2 was identified in grapes and wines of Cabernet Sauvignon and Merlot noir. But the quantification show a limited presence of this compounds in wine, near the mg/L. In this concentration the procyanidin A2 was not able to participate to the bitterness character of red wines.
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Vivas De Gaulejac, N., Vivas, N., Absalon, C., & Nonier, M. F. (2001). Identification of procyanidin A2 in grape and wine of Vitis vinifera L. CV. merlot noir and cabernet sauvignon. Journal International Des Sciences de La Vigne et Du Vin, 35(1), 51–56. https://doi.org/10.20870/oeno-one.2001.35.1.995
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