Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: Phenolic composition

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1077-1083

  Pour Nikfardjam, M S ^a,b   Pickering, G J ^c  

^a Oenology and Fruit Technology   (Germany)

^b FVM Research Institute for Viticulture and Oenology (FVM SzBKI)   (Hungary)

^c BROCK UNIVERSITY   (Canada)

Author keywords

Autochthonous; K kfrankos (Lemberger, Blaufr nkisch); OptiRed; Polyphenol; Procyanidin; Red wine

Indexed keywords

PHENOLS; WINE;

HUNGARIAN; PHENOLIC COMPOSITION; RED WINES; VITIS VINIFERA;

YEAST;

VITACEAE; VITIS VINIFERA;

EID: 46649083423     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0822-1     Document Type: Article

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