Effect of flash release treatment on phenolic extraction and wine composition

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4270-4276

  Morel Salmi, Cécile ^a   Souquet, Jean Marc ^a   Bes, Magali ^b   Cheynier, Véronique ^a  

^a SPO   (France)

^b Institut National de la Recherche Agronomique Domaine de Pech Rouge   (France)

Author keywords

Anthocyanins; Extraction; Flash release; Must; Polyphenols; Tannins; Wine

Indexed keywords

ANTHOCYANIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; TANNIN DERIVATIVE;

ARTICLE; BEVERAGE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; HEAT; ISOLATION AND PURIFICATION; METHODOLOGY; SEASON; VACUUM; WINE;

ANTHOCYANINS; BEVERAGES; FERMENTATION; FLAVONOIDS; FOOD HANDLING; FRUIT; HEAT; PHENOLS; SEASONS; TANNINS; VACUUM; VITIS; WINE;

VITACEAE; VITIS SP.;

EID: 33745740372     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053153k     Document Type: Article

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