Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine

American Journal of Enology and Viticulture

Volumn 50, Issue 2, 1999, Pages 179-184

  Sun, B S ^a   Pinto, T ^a   Leandro, M C ^a   Ricardo Da Silva, J M ^b   Spranger, M I ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Catechin; Fermentation; Grape; Proanthocyanidins; Transfer; Wine

Indexed keywords

CATECHIN; FERMENTATION MONITORING; GRAPE; ISOLATION PROCEDURE; PROANTHOCYANIDIN; WINE;

EID: 0032867879     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.1999.50.2.179     Document Type: Article

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