Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas

European Food Research and Technology

Volumn 236, Issue 3, 2013, Pages 473-481

  Moreno Pérez, Ana ^a   Fernández Fernández, José I ^a   Bautista Ortín, Ana B ^b   Gómez Plaza, Encarna ^b   Martínez Cutillas, Adrián ^a   Gil Muñoz, Rocío ^a  

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

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Area; Monastrell; Oenological technique; Proanthocyanidins; Wine

Indexed keywords

CARBON DIOXIDE; DISCRIMINANT ANALYSIS; FLAVONOIDS;

AREA; COLD TREATMENTS; DENOMINATION OF ORIGINS; GRAPE SEEDS; MONASTRELL; OENOLOGICAL TECHNIQUE; PROANTHOCYANIDINS; WINE COMPOSITION;

WINE;

VITACEAE;

EID: 84874020068     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1899-0     Document Type: Article

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