Trans-resveratrol, quercetin, (+)-catechin, and (-)-epicatechin content in south italian monovarietal wines: Relationship with maceration time and marc pressing during winemaking

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 18, 2004, Pages 5747-5751

  Gambuti, Angelita ^a   Strollo, Daniela ^a   Ugliano, Maurizio ^a   Lecce, Lucia ^a   Moio, Luigi ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

( ) epicatechin; Aglianico; Nerello Mascalese; Piedirosso; Quercetin; Trans Resveratrol

Indexed keywords

CATECHIN; EPICATECHIN; QUERCETIN; RESVERATROL;

ADSORPTION; ARTICLE; CHEMICAL COMPOSITION; DIODE; EXTRACTION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; ITALY; REPRODUCIBILITY; WINE;

VITACEAE; VITIS SP.;

EID: 4444327884     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0354895     Document Type: Article

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