Astringency of fruit and fruit products in relation to leucoanthocyanin content
AuthorsM. A. Joslyn
Judith L. Goldstein
Authors AffiliationsMaynard A. Joslyn is Professor of Food Technology and Chemist, University of California, Berkeley; Judith L. Goldstein was Associate Specialist, Agricultural Experiment Station, University of California, Berkeley.
Hilgardia 18(2):13-14. DOI:10.3733/ca.v018n02p13. February 1964.
The leucoanthocyanins occupy an important position among the water-soluble organic compounds present in the tissues of plants. They have been implicated as being responsible for the astringent taste of unripe fruits. They are responsible for the chill haze that develops in beer and for the browning of white wines. The desirable fullness of taste and body of such juices as apple, berry and grape and of fruit wines is also attributed to the astringent effect of the leucoanthocyanins. They influence the storage stability of wines and juices.
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