Changes in resveratrol and piceid contents in wines during fermentation or ageing. Comparison of grenache and mourvedre varieties;Évolution des teneurs en resvératrol et en picéide dans des vins en cours de fermentation ou de vieillisement. Comparaison des cépages grenache et mourvèdre

Sciences des Aliments

Volumn 16, Issue 6, 1996, Pages 631-642

  Roggero, Jean Pierre ^a  

^a UNIVERSITY OF AVIGNON   (France)

Author keywords

HPLC; Piceid; Resveratrol; Wine

Indexed keywords

EID: 0030352725     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (15)

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