Monitoring the process to obtain red wine enriched in resveratrol and piceatannol without quality loss

Food Chemistry

Volumn 122, Issue 1, 2010, Pages 195-202

  Guerrero, Raúl F ^a   Puertas, Belén ^a   Jiménez, Maria J ^a   Cacho, Juan ^b   Cantos Villar, Emma ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

GC olfactometry; Oenological parameter; Piceatannol; Postharvest UVC; Quality red wines; trans Resveratrol; Viniferins

Indexed keywords

PICEATANNOL; RESVERATROL;

ARTICLE; GRAPE; RED WINE; ULTRAVIOLET C RADIATION;

VITACEAE;

EID: 77950560749     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.057     Document Type: Article

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