Formation and evolution profiles of anthocyanin derivatives and tannins during fermentations and aging of red wines

  1. Berrueta, L.A.
  2. Rasines-Perea, Z.
  3. Prieto-Perea, N.
  4. Asensio-Regalado, C.
  5. Alonso-Salces, R.M.
  6. Sánchez-Ilárduya, M.B.
  7. Gallo, B.
Journal:
European Food Research and Technology

ISSN: 1438-2385 1438-2377

Year of publication: 2020

Volume: 246

Issue: 1

Pages: 149-165

Type: Article

DOI: 10.1007/S00217-019-03405-X GOOGLE SCHOLAR