Influence of skin maceration time on the proanthocyanidin content of red wines

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1117-1123

  Busse Valverde, N ^a   Bautista Ortin A B ^a   Gomez Plaza E ^a   Fernandez Fernandez J I ^b   Gil Munoz R ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

Grape seeds; Grape skin; Maceration; Proanthocyanidin; Tannins; Wine

Indexed keywords

GRAPE SEEDS; GRAPE SKIN; MACERATION; PROANTHOCYANIDINS; TANNINS;

FRUITS; PHENOLS; WINE;

FLAVONOIDS;

VITACEAE;

EID: 84869487949     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1842-4     Document Type: Article

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