Sensory and chemical characteristics of trans-resveratrol-fortified wine

Australian Journal of Grape and Wine Research

Volumn 17, Issue 2, 2011, Pages 249-257

  Gaudette, N J ^a   Pickering, G J ^a,b  

^a BROCK UNIVERSITY   (Canada)

^b Cool Climate Oenology and Viticulture Institute ^*  (Canada)

Author keywords

Fortification; Functional wine; Polyphenol; Sensory evaluation; Trans resveratrol

Indexed keywords

VITACEAE;

EID: 79957757708     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00144.x     Document Type: Article

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