Pomegranate varietal wines: Phytochemical composition and quality parameters

Food Chemistry

Volumn 133, Issue 1, 2012, Pages 108-115

  Mena, Pedro ^a   Gironés Vilaplana, Amadeo ^a   Martí, Nuria ^b   García Viguera, Cristina ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Anthocyanins; Cultivar; Ellagitannins; Fruit wines; Punica granatum L.; Winemaking

Indexed keywords

ANTIOXIDANT CAPACITY; BIOACTIVES; CULTIVAR; ELLAGITANNINS; INDUSTRIALISATION; PHENOLIC ANTIOXIDANT; PHENOLICS; PHYTOCHEMICAL COMPOSITION; PUNICA GRANATUM L.; QUALITY PARAMETERS; WINEMAKING;

AGENTS; ANTHOCYANINS; FRUITS; PHENOLS; WINE;

PLANTS (BOTANY);

ANTHOCYANIN; ANTIOXIDANT; CARBOXYLIC ACID; ELLAGIC ACID; FRUCTOSE; GALLIC ACID; GLUCOSE;

ANTIOXIDANT ACTIVITY; ARTICLE; COLOR; FERMENTATION; PHYTOCHEMISTRY; POMEGRANATE JUICE; WINE;

LYTHRACEAE; PUNICA GRANATUM;

EID: 84857118509     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.079     Document Type: Article

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