Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 767-774

  Kontoudakis, Nikolaos ^a   Esteruelas, Mireia ^a   Fort, Francesca ^a   Canals, Joan Miquel ^a   De Freitas, Victor ^b   Zamora, Fernando ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Anthocyanin; Heterogeneity; Phenolic compounds; Phenolic maturity; Red wine colour

Indexed keywords

AVERAGE VALUES; DIVERSE METHODS; HETEROGENEITY; MOUTHFEEL; PHENOLIC COMPOUNDS; PHENOLIC MATURITY; PROANTHOCYANIDINS; RED WINE; TITRATABLE ACIDITY; WINE COMPOSITION;

COLOR; ETHANOL; FRUITS; PHENOLS; WINE;

ANTHOCYANINS;

ALCOHOL; ANTHOCYANIN; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ACIDITY; ARTICLE; BITTER TASTE; COLOR; DENSITY; ELECTROSPRAY MASS SPECTROMETRY; FLAVOR; FRUIT RIPENING; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PH; STANDARD; WINE;

VITACEAE;

EID: 77956618086     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.093     Document Type: Article

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