Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4009-4017

  Mazza, G ^a   Fukumoto, L ^a   Delaquis, P ^a   Girard, B ^a   Ewert, B ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b Hawthorne Mountain Vineyards   (Canada)

Author keywords

Anthocyanins; Flavonoids; Flavonols; Grapes; HPLC analysis; Polymeric pigments; Polyphenols; Tartaric esters; Wine color; Yeast

Indexed keywords

ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; POLYMER; POLYPHENOLS; TARTARIC ACID;

ANALYTIC METHOD; ANGIOSPERM; ARTICLE; CANADA; CHEMISTRY; CLUSTER ANALYSIS; COLOR; DRUG ISOLATION; EXTRACTION; FERMENTATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; SUN EXPOSURE; WINE;

ANTHOCYANINS; BRITISH COLUMBIA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FERMENTATION; FLAVONOIDS; HUMANS; PHENOLS; POLYMERS; ROSALES; WINE;

MAGNOLIOPHYTA; VITACEAE; VITIS SP.;

EID: 0033213170     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990449f     Document Type: Article

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