Wine phenolics—analysis of low molecular weight components by high performance liquid chromatography

Journal of the Science of Food and Agriculture

Volumn 35, Issue 11, 1984, Pages 1241-1247

  Salagoïty‐Auguste, Marie‐Hélène ^a   Bertrand, Alain ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

h.p.l.c.; phenolics; Wine

Indexed keywords

EID: 84986840392     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740351116     Document Type: Article

References (10)

1. Analysis of phenolic acids and flavonoids by high pressure liquid chromatography
2. High performance liquid chromatography of cider procyanidins
3. Reversed phase gradient high performance liquid chromatography of procyanidins and their oxidation products in cider and wines, optimised by Snyder's procedures
4. Utilisation de la chromatographie liquide haute performance dans un laboratoire de l'industrie alimentaire
5. Dosage des acides‐phénols dans les vins par chromatographie liquide à haute pression
6. Evolution des composés phénoliques au cours du vieillissement du vin
7. Hydroxycinnamic acid‐tartaric acid ester content in mature grapes and during the maturation of white riesling grapes
8. Isolation and identification of the hydroxycinnamic acid derivatives in white riesling wine
9. The browing capacity of grapes. 3. Changes and importance of hydroxycinnamic acid‐tartaric acid esters during development and maturation of the fruit