[Biochemical and physical characteristics of the grape berry and analytical characteristics of its juice].
The biochemical characteristics of the grape berry and the differences in locations in the cells or tissues of its components, induce important consequences when the juice is extracted. The results concerning their analytical composition are very different according to the technical processes adopted. Some examples are given concerning hexanol, hexenols, terpenols and phenolic components responsible for browning.
D001628:Beverages / Q000032:analysis*; D005638:Fruit / Q000032:analysis*; D000441:Hexanols / Q000032:analysis; D008722:Methods; D010860:Pigments, Biological / Q000032:analysis; D013729:Terpenes / Q000032:analysis
D000441:Hexanols; D010860:Pigments, Biological; D013729:Terpenes
Caracéristiques biochimiques et physiques de la baie de raisin et caractéristiques analytiques des jus.