A comprehensive study of red wine properties according to variety

Food Chemistry

Volumn 196, Issue , 2016, Pages 1224-1231

  Heras Roger, J ^a   Diaz Romero C ^a   Darias Martin J ^a  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

Author keywords

Characterization; Colour; Composition; Phenolic compounds; Red wines; Varieties

Indexed keywords

CHARACTERIZATION; CHEMICAL ANALYSIS; COLOR; DISCRIMINANT ANALYSIS;

HIGH HETEROGENEITY; LARGE DATASETS; PHENOLIC COMPOUNDS; PHENOLICS; RED WINE; VARIETIES;

WINE;

ACETIC ACID DERIVATIVE; ANTHOCYANIN; ASTRAGALIN; CAFFEIC ACID; CATECHIN; COBALT; COPPER; COUMARIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; EPICATECHIN; FLAVONOL DERIVATIVE; GALLIC ACID; GLUCOSIDE; IRON; ISOQUERCITRIN; ISORHAMNETIN; MANGANESE; MYRICETIN; PHENOL DERIVATIVE; POTASSIUM; PROTOCATECHUIC ACID; QUERCETIN; RESVERATROL; RUTOSIDE; SYRINGIC ACID; TANNIN; TARTARIC ACID;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; CLINICAL EVALUATION; FRUIT COLOR; GENETIC HETEROGENEITY; GRAPE; NONHUMAN; ORGANOLEPTIC PROPERTY; POPULATION; RED WINE; ANALYSIS; CHEMISTRY; COLOR; WINE;

ANTHOCYANINS; COLOR; PHENOLS; WINE;

EID: 84947976072     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.085     Document Type: Article

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