Cinnamates and resveratrol content for sparkling wine characterization

American Journal of Enology and Viticulture

Volumn 53, Issue 2, 2002, Pages 147-150

  Andres Lacueva C ^a   Ibern Gomez M ^a   Lamuela Raventos R M ^a   Buxaderas, S ^a   De la Torre Boronat, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Phenolic compounds; Piceid; Resveratrol; Trans coutaric trans caftaric ratio; Varietal characterization

Indexed keywords

CAFTARIC ACID; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; PICEID; RESVERATROL;

CHEMICAL COMPOSITION; CULTIVAR; FERMENTATION TECHNIQUE; GEOGRAPHIC ORIGIN; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; SPAIN; SPARKLING WINE; VARIANCE;

VITIS SP.;

EID: 0036328286     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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