Kvasny Prum. 1960; 6(6): 133-138 | DOI: 10.18832/kp1960029

Dyestuffs in grapes and their changes during processing.Peer-reviewed article

Z. KUTTELVAŠER

The article presents the results of thorough and large-scale research works studying the biochemistry of dyestuffs in grapes by means of paper chromatography. It deals mainly with the red dyestuffs which are present in blue and red sorts of grapevine. The article underlines the role of dyestuffs in wine. They determine the characteristic colour of the given sort of wine and together with tannin belong to vital factors responsible for the organoleptic properties of the product, since they take part in the oxidation and reduction processes taking place in the wine during the ripening period.
(In Czech, English summary only)

Keywords: grapes, dyestuff, changes, chromatography

Published: June 1, 1960