An analysis on flavonoids, phenolics and organic acids contents in brewed red wines of both non-skin contact and skin contact fermentation techniques of mao luang ripe fruits (Antidesma bunius) harvested from Phupan Valley in Northeast Thailand

Pakistan Journal of Biological Sciences

Volumn 11, Issue 13, 2008, Pages 1654-1661

  Samappito, Supachai ^a   Butkhup, L ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Flavonoid; HPLC DAD; Non skin contact; Organic acids; Phenolic acids; Procyanidin B1; Procyanidin B2; Red wine; Skin contact

Indexed keywords

ANTIDESMA BUNIUS;

ACID; ANTHOCYANIN; FLAVONOID; ORGANIC COMPOUND; PHENOL DERIVATIVE;

ANGIOSPERM; ARTICLE; CALIBRATION; CHEMISTRY; COLOR; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HISTOLOGY; METABOLISM; THAILAND; TIME; WINE;

ACIDS; ANGIOSPERMS; ANTHOCYANINS; CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FERMENTATION; FLAVONOIDS; FRUIT; ORGANIC CHEMICALS; PHENOLS; THAILAND; TIME FACTORS; WINE;

EID: 54049148628     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2008.1654.1661     Document Type: Article

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