Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition

European Food Research and Technology

Volumn 225, Issue 1, 2007, Pages 111-117

  González Neves, Gustavo ^a,b   Franco, Jorge ^b   Barreiro, Laura ^a   Gil, Graciela ^a   Moutounet, Michel ^c   Carbonneau, Alain ^c  

^a Instituto Nacional de Vitivinicultura   (Uruguay)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^c MONTPELLIER SUPAGRO   (France)

Author keywords

Anthocyanins; Grape; Tannat; Varietal differentiation; Wine

Indexed keywords

ETHANOL; FOOD STORAGE; PH; WINE;

GRAPES; SKINS EXTRACTS; TANNAT; VARIETAL DIFFERENTIATION;

FRUITS;

ANTHOCYANINS; BEVERAGES; ETHANOL; FOOD STORAGE; FRUITS; PH;

VITACEAE;

EID: 33947392183     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0388-8     Document Type: Article

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