Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters

European Food Research and Technology

Volumn 229, Issue 4, 2009, Pages 689-696

  Rentzsch, Michael ^a   Weber, Fabian ^b   Durner, Dominik ^b   Fischer, Ulrich ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b Abteilung Weinbau and Oenologie   (Germany)

Author keywords

Aging; CIELab; Color; Polyphenols; Pyranoanthocyanins; Red wine; Sensory evaluation

Indexed keywords

AGING; CIELAB; POLYPHENOLS; PYRANOANTHOCYANINS; RED WINE; SENSORY EVALUATION;

ACOUSTIC FIELDS; PHENOLS; WINE;

COLOR;

EID: 70349939370     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1102-4     Document Type: Article

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