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Astringency of fruit and fruit products in relation to leucoanthocyanin content

California Agriculture > Volume 18 > Number 2  > research article 

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Authors

M. A. Joslyn, University of California, Berkeley.
Judith L. Goldstein, University of California, Berkeley.

Publication Information

California Agriculture 18(2):13-14.

Published February 01, 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.

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Author notes

Work in this field started in 1952 as Project No. 1517, supported since March 1,1962 by grants-in-aid from US. Public Health Service Grant EF00080-1.

Astringency of fruit and fruit products in relation to leucoanthocyanin content

M. A. Joslyn, Judith L. Goldstein
University
of
California
Division of Agriculture
and
Natural Resources
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Astringency of fruit and fruit products in relation to leucoanthocyanin content

California Agriculture > Volume 18 > Number 2  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

M. A. Joslyn, University of California, Berkeley.
Judith L. Goldstein, University of California, Berkeley.

Publication Information

California Agriculture 18(2):13-14.

Published February 01, 1964

PDF  |  Citation  |  Permissions

Author Affiliations show

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.

Full text

Full text is available in PDF.

Author notes

Work in this field started in 1952 as Project No. 1517, supported since March 1,1962 by grants-in-aid from US. Public Health Service Grant EF00080-1.

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