Transfer of catechins and proanthocyanidins from solid parts of the grape cluster into wine

Ejemplares similares

• Grape and wine proanthocyanidins isolation, chemical characterization, quantification and their importance in enology
  por: Sun, B.
• Quantification of catechins and proanthocyanidins in several portuguese grapevine varieties and red wines
  por: Sun, Baoshan
• Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation
• Métabolisme des catéchines et des proanthocyanidines par la flore intestinale de l'homme
  por: Rabot, S.
• Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkich
  por: Vrhovsek, U.