Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico

Journal of the Science of Food and Agriculture

Volumn 91, Issue 15, 2011, Pages 2749-2755

  Manfra, Michele ^a   de Nisco, Mauro ^b   Bolognese, Adele ^b   Nuzzo, Vitale ^a   Sofo, Adriano ^a   Scopa, Antonio ^a   Santi, Luca ^c   Tenore, Gian Carlo ^b   Novellino, Ettore ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c UNIVERSITY OF ROME TOR VERGATA   (Italy)

Author keywords

Aglianico; Anthocyanins; Antioxidants; Italian grapevine; Red wine composition; Wine quality

Indexed keywords

ANTHOCYANIN;

ACETYLATION; ARTICLE; CHEMISTRY; CLASSIFICATION; FRUIT; ITALY; SPECIES DIFFERENCE; VITIS; WINE;

ACETYLATION; ANTHOCYANINS; FRUIT; ITALY; SPECIES SPECIFICITY; VITIS; WINE;

VITACEAE; VITIS; VITIS VINIFERA;

EID: 81155152528     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4517     Document Type: Article

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