Effect of Steam Treatment of Grape Cluster Stems on the Methoxypyrazine, Phenolic, Acid, and Mineral Content of Red Wines Fermented with Stems

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 10, 1998, Pages 4382-4386

  Hashizume, Katsumi ^a   Kida, Shigeki ^a   Samuta, Takashi ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

HPLC; Methoxypyrazine; Phenolics; Red wine; Stem

Indexed keywords

VITIS SP.;

EID: 0001733570     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9801771     Document Type: Article

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