Phenolic characterization of minor red grape varieties grown in Castilla-La Mancha region in different vinification stages

European Food Research and Technology

Volumn 240, Issue 3, 2015, Pages 595-607

  Cejudo Bastante, María Jesús ^a,b   Vicario, Almudena ^a   Guillén, Dominico A ^b   Hermosín Gutiérrez, Isidro ^a   Pérez Coello, María Soledad ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Castilla La Mancha region; Danger of extinction; Grape varieties; HPLC DAD MS; Phenolic compounds

Indexed keywords

FERMENTATION; PHENOLS; WINE;

ALCOHOLIC FERMENTATION; COFERMENTATION; GRAPE VARIETY; LA MANCHA; MALOLACTIC FERMENTATION; PHENOLIC COMPOUNDS; RED WINE; YOUNG MONOVARIETAL WINE;

ANTHOCYANINS;

VITACEAE; VITIS;

EID: 84922563989     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2360-3     Document Type: Article

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