Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation

European Food Research and Technology

Volumn 232, Issue 4, 2011, Pages 591-600

  Dimitrovska, Maja ^a   Bocevska, Mirjana ^b   Dimitrovski, Darko ^b   Murkovic, Michael ^c  

^a Institute of Public Health   (Macedonia)

^b SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

^c GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Anthocyanins; Cabernet Sauvignon; Fingerprint; Grape skins; HPLC UV MS; Merlot; Pinot Noir; Vranec

Indexed keywords

CABERNET-SAUVIGNON; FINGERPRINT; GRAPE SKINS; HPLC-UV/MS; MERLOT; PINOT NOIR; VRANEC;

FRUITS; WINE;

ANTHOCYANINS;

VITACEAE;

EID: 79952991437     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1425-9     Document Type: Article

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