Original article: Anthocyanin profile in Monastrell grapes in six different areas from Denomination of Origen Jumilla during ripening stage

Author:

Gil-Muñoz Rocío,Fernández-Fernández José I.,Vila-López Rosario,Martinez-Cutillas Adrián

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference55 articles.

1. Comparaison of anthocyanin composition during ripening of Syrah grapes grown using organic and conventional agricultures practices;Abert Bian;Journal of Agricultural and Food Chemistry,2006

2. Phenolics and ripening in grape berries;Adams;American Journal of Enology and Viticulture,2006

3. Physical and chemical changes during ripening of some grape varieties grown in Basrah;Al-Kaisy;American Journal of Enology and Viticulture,1986

4. Abscisic acid and 2,4-dichlorophenoxyacetic acid affect the expression of anthocyanin biosynthetic pathway genes in ‘Kyoho’ grape berries;Ban;Journal of Horticultural Science & Biotechnology,2003

5. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins;Bautista-Ortin;International Journal of Food Science and Technology,2005

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