Effect of oak constituents and oxygen on the evolution of malvidin-3-glucoside and (+)-catechin in model wine

American Journal of Enology and Viticulture

Volumn 57, Issue 3, 2006, Pages 377-381

  Jordão, António M ^a   Ricardo Da Silva, Jorge M ^a   Laureano, Olga ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

(+) catechin; Color; Ellagic acid; Malvidin 3 glucoside; Model wine; Oak; Oxygen

Indexed keywords

EID: 33749393618     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2006.57.3.377     Document Type: Article

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