Pigment profile of red wines cv. Tannat made with alternative winemaking techniques

Journal of Food Composition and Analysis

Volumn 23, Issue 5, 2010, Pages 447-454

  Gonzalez Neves G ^a,b   Gil, G ^a   Barreiro, L ^a   Favre, G ^b  

^a Instituto Nacional de Vitivinicultura   (Uruguay)

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Anthocyanins; Food analysis; Food composition; Maceration; Pigment profile; Red wine; Tannat; Winemaking

Indexed keywords

VITACEAE;

EID: 77956755228     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.021     Document Type: Article

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