Effects of grape variety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in red wines

Food Research International

Volumn 41, Issue 1, 2008, Pages 53-60

  Fang, Fang ^a   Li, Jing Ming ^a   Zhang, Ping ^a   Tang, Ke ^a   Wang, Wei ^a   Pan, Qiu Hong ^a   Huang, Wei Dong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fermentation; Flavones; Flavonols; HPLC; Maturation; Wine

Indexed keywords

AGING OF MATERIALS; CONCENTRATION (PROCESS); DEXTROSE; FERMENTATION; HEALTH CARE; WINE;

FERMENTATION CONDITIONS; FLAVONES; FLAVONOLS; GRAPE VARIETIES EFFECTS;

AROMATIC COMPOUNDS;

VITACEAE;

EID: 38049090540     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.09.004     Document Type: Article

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