Development of rapid extraction methods to evaluate the quality of grapes for winemaking, analytical methods for monitoring color and phenolic compounds, and optimization of winemaking processes for their extraction
National Individual Project | 2004 – 2007
Objective: Development of methods for the extraction of phenolic compounds from the grapes that are used to control ripening. The method developed has the capacity to extract more than 99% of anthocyanins, more than 90% of proanthocyanidins (tannins) and about 95% of total polyphenol content. In collaboration with CIFOR-INIA (CSIC).
