Phenolic Compositions of Grapes and Wines from Cultivar Cabernet Sauvignon Produced in Chile and Their Relationship to Commercial Value-Reference-Cited by-同舟云学术

Phenolic Compositions of Grapes and Wines from Cultivar Cabernet Sauvignon Produced in Chile and Their Relationship to Commercial Value

Published:2012-08-17 Issue:35 Volume:60 Page:8694-8702
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cáceres Alejandro¹,Peña-Neira Álvaro¹,Galvez Andrés¹,Obreque-Slier Elías¹,López-Solís Remigio²,Canals Joan Miquel³

Affiliation:

1. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, 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 Oenology, University Rovira I Virgili, Campus de Sescelades, Marce.li Domingo s/n. 43007, Tarragona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301374t

Reference47 articles.

1. Anthocyanin Composition of Cabernet Sauvignon and Tempranillo Grapes at Different Stages of Ripening

2. Canopy microclimate and berry composition: The effect of bunch exposure on the phenolic composition of Vitis vinifera L cv. Shiraz grape berries

3. Dynamics of grape berry growth and physiology of ripening

4. Characterizing the astringency of red wine: a case study

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