Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boǧazkere and Öküzgözü

Journal of Food Engineering

Volumn 77, Issue 4, 2006, Pages 1012-1017

  Kelebek, Hasim ^a   Canbas, Ahmet ^a   Selli, Serkan ^a   Saucier, Cédric ^b   Jourdes, Michäel ^b   Glories, Yves ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Anthocyanin; Bo azkere; Maceration; k zg z ; Wine

Indexed keywords

CONCENTRATION (PROCESS); ESTERS; LIQUID CHROMATOGRAPHY; PIGMENTS;

ANTHOCYANIN; BOǦAZKERE; DIODE-ARRAY DETECTION; MACERATION; ÖKÜZGÖZÜ;

WINE;

VITIS SP.; VITIS VINIFERA;

EID: 33745387357     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.08.032     Document Type: Article

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