Phenolic compounds in Merlot wines from two wine regions of Rio Grande do Sul, Brazil
Author:
Affiliation:
1. Universidade Federal de Santa Maria, Brazil
2. Centro Universitário Franciscano, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v33n2/aop_5770.pdf
Reference21 articles.
1. The Colour of Red Wine;BIRSE M. J.,2007
2. The copigmentation assay for red wines;BOULTON R. B.
3. Principles and Practices of Winemaking;BOULTON R. B.,1998
4. The copigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions;BROUILLARD R.;Journal of the American Chemical Society,1989
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