Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds
Author:
Affiliation:
1. SPO, INRAE, Institut Agro University of Montpellier Montpellier France
2. Institut Français de la Vigne et du Vin (French institute for Vine and Wine) IFV, Experimental Unit of Pech Rouge Gruissan France
Funder
Agence Nationale de la Recherche
Agropolis Fondation
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12331
Reference34 articles.
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2. Localization of tannins in grape berry skins;Amrani Joutei K;Vitis,1994
3. THE PHENOLIC COMPONENTS OF GRAPE BERRIES IN RELATION TO WINE COMPOSITION
4. The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine;Bautista‐Ortín AB;J Int Sci Vigne Vin,2016
5. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
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