Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1270-1273

  Lee, Jungmin ^a   Kennedy, James A ^b   Devlin, Chuck ^c   Redhead, Mark ^c   Rennaker, Christopher ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c Ste Chapelle Winery ^*  (United States)

Author keywords

Commercial scale; Proanthocyanidin; Removal; Seed; Tannin; Vitis vinifera; Wine

Indexed keywords

EPICATECHIN GALLATE; PROANTHOCYANIDIN; TANNIN;

ARTICLE; EXTRACTIVE FERMENTATION; FERMENTATION; PH MEASUREMENT; RED WINE; RELATIVE DENSITY; SEED;

VITIS VINIFERA;

EID: 36448934871     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.041     Document Type: Article

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