Hilgardia
Hilgardia
Hilgardia
University of California
Hilgardia

Astringency of fruit and fruit products in relation to leucoanthocyanin content

Authors

M. A. Joslyn
Judith L. Goldstein

Authors Affiliations

Maynard 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.

Publication Information

Hilgardia 18(2):13-14. DOI:10.3733/ca.v018n02p13. February 1964.

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Abstract

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.

Joslyn M, Goldstein J. 1964. Astringency of fruit and fruit products in relation to leucoanthocyanin content. Hilgardia 18(2):13-14. DOI:10.3733/ca.v018n02p13
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