Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 26-32

  Hernández Hierro, José Miguel ^a   Quijada Morín, Natalia ^a   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Anthocyanin extractability; Colour; Physiological stages; Red wine; Soluble solids contents; Tempranillo

Indexed keywords

EXTRACTABILITY; GRAPE SKIN; HYDROALCOHOLIC SOLUTION; RED WINE; RELATIVE ABUNDANCE; SOLUBLE SOLID CONTENT; SOLUBLE SOLIDS; SOLUBLE SOLIDS CONTENT; TEMPRANILLO; VITIS VINIFERA;

ACYLATION; COLOR; FRUITS; HARVESTING; PHYSIOLOGY; TISSUE;

ANTHOCYANINS;

ANTHOCYANIN;

ARTICLE; CHEMICAL STRUCTURE; CHEMOMETRIC ANALYSIS; CHROMATOGRAPHY; EXTRACTION; FOOD COLOR; FRUIT RIPENING; HARVEST PERIOD; MOISTURE; NONHUMAN; PHYSIOLOGICAL PROCESS; PRIORITY JOURNAL; RED WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; METHANOL; VITIS;

VITACEAE; VITIS VINIFERA;

EID: 84862140072     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.10.056     Document Type: Article

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