Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in Chambourcin wine

Influence of cluster thinning on phenolic composition, resveratrol, and antioxidant capacity in Chambourcin wine

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Prajitna, Anton, Dami, Imed E., Steiner, Todd E., David C., Scheerens, Joseph C., Schwartz, Steven J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 58, no. 3 (2007), p. 346-350
Materias:	Enología Vinos Compuestos fenólicos Antioxidantes Aclareo Vid Flavonoides Resveratrol Raleo Raleo de racimos Antocianinas Polifenoles
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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