Influence of Grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo Wines

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 32, 2012, Pages 7988-8001

  Gil, Mariona ^a   Kontoudakis, Nikolaos ^a   González, Elena ^a   Esteruelas, Mireia ^a   Fort, Francesca ^a   Canals, Joan Miquel ^a   Zamora, Fernando ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

color; grape maturity; maceration length; phenolic compounds; polysaccharides; wine

Indexed keywords

CABERNET-SAUVIGNON; DEGREE OF POLYMERIZATION; EXTRACTABILITY; GRAPE MATURITY; MACERATION LENGTH; PHENOLIC COMPOUNDS; POLYSACCHARIDE CONTENTS; PROANTHOCYANIDINS; SENSORIAL QUALITIES; TEMPRANILLO;

COLOR; FRUITS; PHENOLS; POLYSACCHARIDES; WINE;

ANTHOCYANINS;

ANTHOCYANIN; POLYPHENOL; POLYSACCHARIDE; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; TIME; VITIS; WINE;

ANTHOCYANINS; COLOR; FOOD HANDLING; FRUIT; POLYPHENOLS; POLYSACCHARIDES; PROANTHOCYANIDINS; TIME FACTORS; VITIS; WINE;

EID: 84865140608     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302064n     Document Type: Article

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