Grape seed removal: Effect on phenolics, chromatic and organoleptic characteristics of red wine

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 34-41

  Bautista Ortín, Ana B ^a   Busse Valverde, Naiara ^a   López Roca, Jose M ^a   Gil Muñoz, Rocío ^b   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

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

Author keywords

Anthocyanins; Colorimetry; Proanthocyanidins; Seed removal; Wine

Indexed keywords

COPIGMENTATION; GRAPE SEEDS; ORGANOLEPTIC CHARACTERISTICS; PHENOLICS; PROANTHOCYANIDINS; RED WINE; SEED REMOVAL; SENSORY CHARACTERISTICS;

COLORIMETRY; QUALITY CONTROL; WINE;

ANTHOCYANINS;

VITACEAE;

EID: 84890441430     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12270     Document Type: Article

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