Compositional investigation of phenolic polymers isolated from Vitis vinifera L. Cv. pinot noir during fermentation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5670-5680

  Aron, Patricia M ^a   Kennedy, James A ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Carbohydrate; Oxidation; Phloroglucinolysis; Pigmented tannin; Proanthocyanidin; Red wine fermentation

Indexed keywords

CARBOHYDRATE; PHENOL DERIVATIVE; POLYMER; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; FERMENTATION; ISOLATION AND PURIFICATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION; WINE;

CARBOHYDRATES; FERMENTATION; MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION-REDUCTION; PHENOLS; POLYMERS; PROANTHOCYANIDINS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 34447640709     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0704817     Document Type: Article

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