Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD-ESI/MS analysis

Food Chemistry

Volumn 143, Issue , 2014, Pages 282-292

  Figueiredo Gonzalez M ^a   Regueiro, J ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Ageing; Fortification with spirits; HPLC; Naturally grape dehydration process; Phenolic content; Proanthocyanidins; Sweet wines; Vitis vinifera L cv. Garnacha Tintorera

Indexed keywords

DEHYDRATION; FLAVONOIDS; ORGANIC ACIDS; RESVERATROL; SPECTROPHOTOMETRY;

AGEING; FORTIFICATION WITH SPIRITS; GARNACHA; HPLC; NATURALLY GRAPE DEHYDRATION PROCESS; PHENOLIC CONTENT; PROANTHOCYANIDINS; SWEET WINES;

ANTHOCYANINS;

ANTHOCYANIN; COUMARIC ACID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID; MONOMER; PHENOL DERIVATIVE; PROANTHOCYANIDIN; PROCYANIDIN DERIVATIVE; RESVERATROL;

ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; FERMENTATION; GLYCATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NUCLEOPHILICITY; SPECTROPHOTOMETRY; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84884558668     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.120     Document Type: Article

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