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“…Other work has shown that very little flavonol glycoside moved out of nonbruised apple peels suspended in water for 24 h. Some tissue injury may be needed to release epidermal cell contents. This may be related to the general experience with grapes where a heat treatment or the presence of alcohol is needed in order to obtain a high extraction of polyphenolic compounds from the skins (Berg and Akiyoshi, 1957).…”
Section: Resultsmentioning
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“…Other work has shown that very little flavonol glycoside moved out of nonbruised apple peels suspended in water for 24 h. Some tissue injury may be needed to release epidermal cell contents. This may be related to the general experience with grapes where a heat treatment or the presence of alcohol is needed in order to obtain a high extraction of polyphenolic compounds from the skins (Berg and Akiyoshi, 1957).…”
Section: Resultsmentioning
“…Previous research has shown that in any given fermentation, time and temperature are the two critical variables in determining the ultimate amount of anthocyanin present in wine (aron and Zimman et al, 2002;Kovac et al, 1992;Mayen et al, 1994;scudamoresmith et al, 1990;aubert and Poux, 1969;ough and amerine, 1961;Berg and akiyoshi, 1956). For anthocyanins, higher temperatures reduce the time to maximum concentration, and increase the maximal amount.…”
Section: Biosynthesis Accumulation and Managementmentioning
“…Further precipitation and loss occurs during aging (1). Berg and Akiyoshi (20) found that a wine prepared without fermentation by alcohol addition to red juice had 1240 mg/1 total phenol. Wine made by fermenting another portion of the same juice was similar in color but the phenol content fell to 1020 mg/1.…”
mentioning