Variations in the Profile and Content of Anthocyanins in Wines Made from Cabernet Sauvignon and Hybrid Grapes-Reference-Cited by-同舟云学术

Variations in the Profile and Content of Anthocyanins in Wines Made from Cabernet Sauvignon and Hybrid Grapes

Published:2002-06-06 Issue:14 Volume:50 Page:4096-4102
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Burns Jennifer¹,Mullen William¹,Landrault Nicholas¹,Teissedre Pierre-Louis¹,Lean Michael E. J.¹,Crozier Alan¹

Affiliation:

1. Plant Products and Human Nutrition Group, Graham Kerr Building, Division of Biochemistry and Molecular Biology, IBLS, University of Glasgow, Glasgow G12 8QQ, United Kingdom; Department of Human Nutrition, Glasgow Royal Infirmary, Queen Elizabeth Building, Glasgow G31 2ER, United Kingdom; and Departement d'Œnologie, Faculté de Pharmacie, Université de Montpellier, Avenue Charles Flahault, 34060 Montpellier Cedex 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011233s

Reference14 articles.

1. Anthocyanins in grapes and grape products

2. Relationship among Antioxidant Activity, Vasodilation Capacity, and Phenolic Content of Red Wines

3. Value of high-performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them

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