Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette

Journal of Food Science

Volumn 78, Issue 5, 2013, Pages

  Manns, David C ^a   Coquard Lenerz, Céline T M ^a   Mansfield, Anna Katharine ^a  

^a School of Integrative Plant Science College of Agriculture and Life Sciences   (United States)

Author keywords

Anthocyanin; Fermentation; HPLC; Hybrid grapes; Tannin

Indexed keywords

ANTHOCYANIN; FLAVONOL DERIVATIVE; PHENOL DERIVATIVE; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; SOLID PHASE EXTRACTION; VITIS; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVONOLS; FOOD HANDLING; FRUIT; PHENOLS; PROANTHOCYANIDINS; SOLID PHASE EXTRACTION; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84877587949     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12108     Document Type: Article

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