Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 21, 2010, Pages 11333-11339

  Busse Valverde, Naiara ^a   Gómez Plaza, Encarna ^a   López Roca, Jose M ^a   Gil Muñoz, Rocio ^b   Fernández Fernández, Jose I ^b   Bautista Ortín, Ana B ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

enological practices; grape; Proanthocyanidins; wine

Indexed keywords

CABERNET-SAUVIGNON; DRY ICE; ENOLOGICAL PRACTICES; GRAPE; LOW TEMPERATURES; PHENOLIC COMPOUNDS; PREFERMENTATIVE MACERATION; PROANTHOCYANIDINS; WINE QUALITY;

CARBON DIOXIDE; ETHANOL; FRUITS; PHENOLS; SEED;

WINE;

PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FRUIT; METHODOLOGY; PLANT SEED; VITIS; WINE;

FOOD HANDLING; FRUIT; PROANTHOCYANIDINS; SEEDS; VITIS; WINE;

VITACEAE;

EID: 78149390746     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102265c     Document Type: Article

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