Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1183-1190

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

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Anthocyanins; Astringency; Proanthocyanidins; Rack and return; Seeds; Wine colour

Indexed keywords

PIGMENTS; POLYMERIZATION; SEED;

ANTHOCYANINS; ASTRINGENCY; PROANTHOCYANIDINS; RACK AND RETURN; WINE COLOUR;

WINE;

VITACEAE;

EID: 38949193168     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0650-8     Document Type: Article

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