Advances in the study of secondary metabolites occurring in grapes and wines

Drugs under Experimental and Clinical Research

Volumn 25, Issue 2-3, 1999, Pages 53-56

  Di Stefano, Rocco ^a,b  

^a Institute for Enology Research   (Italy)

^b Istituto Sperimentale per l'Enologia   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANIN; AROMATIC COMPOUND; FLAVONOID; ISOPRENOID; POLYPHENOL; TERPENE DERIVATIVE;

CHEMICAL ANALYSIS; CONFERENCE PAPER; GRAPE; WINE;

CHEMISTRY, ANALYTICAL; HUMANS; ROSALES; TERPENES; WINE;

EID: 0032997121     PISSN: 03786501     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (6)

1. Herrmann K. Significance of hydroxycinnamic acid compounds in food. I. Chem. Mikrob. Technol. Lebensm., 12, 137, 1990.
2. Herrmann K. Significance of hydroxycinnamic acid compounds in food. II. Chem. Mikrob. Technol. Lebensm., 12, 161, 1990.
3. Masquelier J. Effects physiologiques du vin. Bull. OIV, 689-690, 554, 1988.
4. Di Stetano R., Lovino R., Scazzarriello M., Di Bemedetto G. La produzione di vini diversi dalla stessa uva. Vini d'Italia, 28 (5), 19, 1986.
5. Di Stefano R., Pigella R., Costacurta A., Calò A. II Negro Amaro, vitigno dalle molteplici possibilità enologiche. Annali ISE 1997, in preparation.
6. Sefton M.A., Francis I.L., Williams P.J. The volatile composition of Chardonnay juices: A study by flavor precursor analysis. Am. J. Enol. Vitic., 44 (4), 359, 1993.