Changes in phenolic compounds of Aragón red wines during alcoholic fermentation

Food Science and Technology International

Volumn 17, Issue 2, 2011, Pages 77-86

  Puertolas E ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Anthocyanins; Fermentation; Grapes; Phenols; Red wine

Indexed keywords

ALCOHOLIC FERMENTATION; FERMENTATION PROCESS; FLAVAN-3-OLS; GARNACHA; GRAPE VARIETY; GRAPES; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; RED WINE;

ANTHOCYANINS; FRUITS; PHENOLS; PROCESS CONTROL; WINE;

FERMENTATION;

VITACEAE;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FERMENTATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; SPAIN; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FERMENTATION; FLAVONOLS; PHENOLS; SPAIN; VITIS; WINE;

EID: 79959353961     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210368555     Document Type: Article

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