Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 337-344

  Del Llaudy, María Carmen ^a   Canals, Roser ^a   Canals, Joan Miquel ^a   Zamora, Fernando ^a  

^a Campus de Sescelades   (Spain)

Author keywords

Astringency; Maceration; Proanthocyanidin; Ripening

Indexed keywords

EXTRACTION; POLYMERIZATION; SEED; WINE;

MACERATION; PROANTHOCYANIDIN; RIPENING;

FRUITS;

VITACEAE;

EID: 38049136877     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0542-3     Document Type: Article

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