Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12313-12319

  Mercurio, Meagan D ^a   Dambergs, Robert G ^a   Cozzolino, Daniel ^a   Herderich, Markus J ^a   Smith, Paul A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

grading; quality; Red wine; tannin; total phenolics

Indexed keywords

ALLOCATION PROCESS; CABERNET-SAUVIGNON; CHEMICAL COMPOSITIONS; GRADING PROCESS; LITTLE RESEARCH; MARKET VALUES; METHYL CELLULOSE; MULTIPARAMETERS; PHENOLIC COMPONENTS; PHENOLICS; QUALITY; RED WINE; SENSORY PROPERTIES; STATISTICAL ANALYSIS; TANNIN; TOTAL PHENOLICS; TWO PARAMETER;

ANTHOCYANINS; ARTIFICIAL INTELLIGENCE; CHEMICAL CONTAMINATION; CONCENTRATION (PROCESS); DECISION SUPPORT SYSTEMS; DECISION THEORY; RESEARCH; WINE;

PHENOLS;

PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANALYSIS; CHEMISTRY; CLASSIFICATION; COLOR; FRUIT; QUALITY CONTROL; VITIS; WINE;

COLOR; FRUIT; PHENOLS; QUALITY CONTROL; TANNINS; VITIS; WINE;

EID: 78649661609     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103230b     Document Type: Article

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