Identification of procyanidin A2 in grape and wine of <em>Vitis vinifera</em> L. cv: Merlot noir and Cabernet Sauvignon

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.

Keywords

• grapes
• wines
• procyanidins A2
• identification
• quantification
• bitterness