Comparison of Phenolic Acids and Flavan-3-ols During Wine Fermentation of Grapes with Different Harvest Times

To explore the effects of harvest time on phenolic compounds during wine fermentation, grape berries (Vitis vinifera L. cv. Vidal) were harvested at 17.5, 22.8 and 37.2º Brix and were used to make dry wine, semi-sweet wine and icewine with low alcohol levels, respectively. Phenolic acids and flavan-...

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Detaylı Bibliyografya
Asıl Yazarlar: Qing-Hua Zhang, Si-Bao Wan, Jing-Ming Li, Ji-Cheng Zhan, Qiu-Hong Pan, Rong-Rong Tian, Wei-Dong Huang
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2009-02-01
Seri Bilgileri:Molecules
Konular:
Phenolic acids
Flavan-3-ols
Harvest times
Wine
Online Erişim:http://www.mdpi.com/1420-3049/14/2/827/
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