Phenolic composition of champagnes from chardonnay and pinot noir vintages

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 3179-3184

  Chamkha, Mohamed ^a   Cathala, Bernard ^a   Cheynier, Véronique ^b   Douillard, Roger ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b SPO   (France)

Author keywords

Champagne; Chardonnay; HPLC analysis; Phenolics; Pinot Noir

Indexed keywords

2 S GLUTATHIONYLCAFTARIC ACID; ACID; ASTILBIN; CAFTARIC ACID; COUMARIC ACID; COUTARIC; ENGELETIN; FERTARIC; FLAVONOID; FLAVONOL; GALLIC ACID; HYDROBENZOIC ACID; HYDROXYCINNAMIC TARTARIC ESTER; PHENOL DERIVATIVE; PHENOLIC ALCOHOL; PHENOLIC ALDEHYDE; TARTARIC ACID DERIVATIVE; TYROSOL; UNCLASSIFIED DRUG;

ARTICLE; CHAMPAGNE; CHARDONNAY; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); DIODE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PINOT NOIR; QUANTITATIVE ANALYSIS; REVERSED PHASE LIQUID CHROMATOGRAPHY; WINE;

ALCOHOLS; ALDEHYDES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; COUMARIC ACIDS; FLAVONOIDS; GALLIC ACID; HYDROXYBENZOIC ACIDS; MASS SPECTROMETRY; PHENOLS; WINE;

ALLIUM SATIVUM;

EID: 0038408641     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021105j     Document Type: Article

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