Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

Title
Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines
Authors
Keywords
Phenolic composition, Anthocyanins, Flavanols, Withering process, Red winegrapes, Reinforced wines
Journal
FOOD CHEMISTRY
Volume 194, Issue -, Pages 247-256
Publisher
Elsevier BV
Online
2015-08-07
DOI
10.1016/j.foodchem.2015.08.009

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