Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification

Author:

BOIDO E.,GARCÍA-MARINO M.,DELLACASSA E.,CARRAU F.,RIVAS-GONZALO J.C.,ESCRIBANO-BAILÓN M.T.

Publisher

Wiley

Subject

Horticulture

Reference55 articles.

1. Pigment profiles in monovarietal wines produced in Uruguay;Alcalde-Eon;American Journal of Enology and Viticulture,2006a

2. Changes in the detailed pigment composition of red wine during maturity and ageing: a comprehensive study;Alcalde-Eon;Analytica Chimica Acta,2006b

3. Identification of the flavonoid hydroxylases from grapevine and their regulation dining fruit development;Bogs;Plant Physiology,2006

4. An improved means of monitoring malolactic fermentation in wines by TLC- densitometry;Boido;Journal of Planar Chromatography - Modern TLC,1999

5. Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color;Boido;Journal of Agricultural and Food Chemistry,2006

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