Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

Journal of Food Science

Volumn 80, Issue 10, 2015, Pages C2170-C2179

  Sun, Xiangyu ^a   Li, Le ^a   Ma, Tingting ^a,b   Liu, Xingyan ^a   Huang, Weidong ^a   Zhan, Jicheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

Differentiate; Flavan 3 ols; Phenolic acids; Region and variety; Wine

Indexed keywords

FLAVAN-3-OL; FLAVONOID; FLAVONOL DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; POLYPHENOL;

ANALYSIS; CHEMISTRY; CHINA; CLASSIFICATION; COMPARATIVE STUDY; DISCRIMINANT ANALYSIS; HUMAN; SPECIES DIFFERENCE; VITIS; WINE;

CHINA; DISCRIMINANT ANALYSIS; FLAVONOIDS; FLAVONOLS; HUMANS; HYDROXYBENZOATES; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; SPECIES SPECIFICITY; VITIS; WINE;

EID: 84943348109     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13011     Document Type: Article

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