Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments
Author:
Affiliation:
1. UMR SPO, Institut Agro – Montpellier SupAgro, INRAE, Université de Montpellier Montpellier France
Funder
Agence Nationale de la Recherche
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10955
Reference45 articles.
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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. Effects on red wine quality of removing juice before fermentation to simulate variation in berry size;Singleton VL;Am J Enol Vitic,1972
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