Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1991-1999

  Lorrain, Bénédicte ^a   Chira, Kleopatra ^a   Teissedre, Pierre Louis ^a  

^a Institut des Sciences de la Vigne et du Vin (ISVV)   (France)

Author keywords

Anthocyanins; Cabernet Sauvignon; Climatic conditions; Grapes maturity; HPLC UV Fluo MS; Merlot; Proanthocyandins; Total phenolics; Vintage

Indexed keywords

CABERNET-SAUVIGNON; CLIMATIC CONDITIONS; GRAPES MATURITY; HPLC-UV; MERLOT; PROANTHOCYANDINS; TOTAL PHENOLICS; VINTAGE;

CHEMICAL ANALYSIS; FRUITS; SEED; WINE;

PHENOLS;

ANTHOCYANIN; FLAVANOID; GRAPE SEED EXTRACT; PHENOL DERIVATIVE; PROANTHOCYANIDIN; TANNIN;

ARTICLE; CABERNET SAUVIGNON GRAPE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MERLOT GRAPE; POLYMERIZATION; VINICULTURE; WINE; WINE INDUSTRY;

VITACEAE;

EID: 79551540965     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.062     Document Type: Article

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