Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening-Reference-Cited by-同舟云学术

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

Published:2010-02-17 Issue:6 Volume:58 Page:3591-3599
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Obreque-Slier Elías¹,Peña-Neira Álvaro¹,López-Solís Remigio²,Zamora-Marín Fernando³,Ricardo-da Silva Jorge M.⁴,Laureano Olga⁴

Affiliation:

1. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, 8820808 Santiago, Chile

2. Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, 8380453 Santiago, Chile

3. Department of Biochemistry and Biotechnology, Faculty of Enology, Rovira i Virgili University, C/ Marcel.li Domingo s/n, 43007, Tarragona, Spain

4. Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1349-017 Lisboa, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf904314u

Reference41 articles.

1. Red wine astringency: a review

2. Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

3. Physico-chemical parameters justifying the vintage qualifications in wines from Spanish Protected Designation of Origin

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