Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region

European Food Research and Technology

Volumn 235, Issue 1, 2012, Pages 155-167

  Gomez Gallego M A ^a   García Carpintero, E Gómez ^a   Sanchez Palomo E ^a   Gonzalez Vinas M A ^a   Hermosin Gutierrez I ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanin profile; Antioxidant capacity; Co winemaking; Flavonol profile; Minority grape varieties; Phenolic acids; Stilbenes

Indexed keywords

ANTIOXIDANT CAPACITY; CO-WINEMAKING; FLAVONOL PROFILE; GRAPE VARIETY; PHENOLIC ACIDS; STILBENES;

ANTHOCYANINS; BIODIVERSITY; COLOR; FRUITS; ORGANIC ACIDS; WINE;

PHENOLS;

AGRIA; VITACEAE;

EID: 84862306950     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1745-4     Document Type: Article

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