Effect of grape processing on selected antioxidant phenolics in red wine

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 223-228

  Netzel, Michael ^a   Strass, G ^a,b   Bitsch, I ^b   Konitz R ^c   Christmann, M ^c   Bitsch, R ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^b JUSTUS LIEBIG UNIVERSITY   (Germany)

^c Forschungsanstalt Geisenheim   (Germany)

Author keywords

Antioxidant capacity; Grape processing; Phenolics; Red wine

Indexed keywords

ANTIOXIDANTS; COMPOSITION; DISEASES; FERMENTATION; HEATING; PHENOLS; WINE;

POLYPHENOLS;

FOOD PROCESSING;

EID: 0037290243     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00256-X     Document Type: Conference Paper

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