Influence of grape variety on the extraction of anthocyanins during the fermentation on skins

European Food Research and Technology

Volumn 226, Issue 6, 2008, Pages 1349-1355

  González Neves, Gustavo ^a   Gil, Graciela ^a   Barreiro, Laura ^a  

^a Instituto Nacional de Vitivinicultura   (Uruguay)

Author keywords

Anthocyanins; Fermentation on skins; Red wines; Tannat; Uruguayan wines; Variety

Indexed keywords

DIFFUSION; EXTRACTION; FERMENTATION; FRUITS; SKIN;

ANTHOCYANINS; RED WINES; TANNAT; URUGUAYAN WINES;

WINE;

VITACEAE;

EID: 41549148736     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0664-2     Document Type: Article

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