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In some fruits, the loss of astringency has been attributed to the insolubilization of recombinated tannins, formed by reaction with acetaldehyde. This route has been investigated by on-line coupling of liquid chromatography with ion spray mass spectrometry (LC--ISP-MS). The results reported herein indicate that LC--ISP-MS can be successfully applied to tannin polymers and is very helpful in their...
LC-mass spectrometric analysis of the degradation products released by thioacidolysis of a grape (Vitis vinifera var. Merlot) skin extract showed that catechin, epicatechin, epicatechin gallate and epigallocatechin were the major constitutive units of grape skin tannins. Gallocatechin and epigallocatechin gallate were also detected. Epicatechin represented 60% of the extension units, whereas 67%...
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