The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics

Journal of Food Composition and Analysis

Volumn 20, Issue 7, 2007, Pages 546-552

  Bautista Ortin A B ^a   Fernandez Fernandez J I ^b   Lopez Roca J M ^a   Gomez Plaza E ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b IMIDA   (Spain)

Author keywords

Anthocyanins; Colour; Enzyme; Flavanols; Flavonoids; Flavonols; Phenolic compounds; Stability; Tannin; Wine

Indexed keywords

VITACEAE;

EID: 34447318387     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2007.04.008     Document Type: Article

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