Formation of Hydroxyphenyl-pyranoanthocyanins in Grenache...

Journal of Agricultural and Food Chemistry 2007 / 06 Vol. 55; Iss. 12

Formation of Hydroxyphenyl-pyranoanthocyanins in Grenache Wines:  Precursor Levels and Evolution during Aging

Rentzsch, Michael, Schwarz, Michael, Winterhalter, Peter, Hermosín-Gutiérrez, Isidro
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Volume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0702491
Date:
June, 2007
File:
PDF, 78 KB
english, 2007
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