Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 12, 2014, Pages 2663-2671

  Gordillo, Belén ^a   Cejudo Bastante, María Jesús ^a   Rodríguez Pulido, Francisco J ^a   Jara Palacios, M José ^a   Ramírez Pérez, Pilar ^b   González Miret, M Lourdes ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

copigmentation; phenolic composition; red wine color; warm climate; white grape pomace

Indexed keywords

BYPRODUCTS; COLORIMETRY; POLYMERIZATION;

COPIGMENTATION; GRAPE POMACE; PHENOLIC COMPOSITION; RED WINE; WARM CLIMATES;

COLOR;

VITACEAE;

ANTHOCYANIN; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; CLASSIFICATION; CLIMATE; COLOR; FRUIT; SPAIN; VITIS; WASTE; WINE;

ANTHOCYANINS; CLIMATE; COLOR; FRUIT; PHENOLS; SPAIN; VITIS; WASTE PRODUCTS; WINE;

EID: 84896948888     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405574x     Document Type: Article

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