Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 334-339

  Kelebek, Hasim ^a   Canbas, Ahmet ^a   Cabaroglu, Turgut ^a   Selli, Serkan ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Anthocyanins; Maceration enzymes; k zg z ; Phenolic compounds; Red wine

Indexed keywords

ANTHOCYANIN; ENZYME; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; QUANTITATIVE ANALYSIS; WINE;

EID: 34347340708     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.068     Document Type: Article

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