Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration - Casassa, L Federico; Harbertson, James F (Annual review of food science and technology, 2014)
Keywords: Anthocyanins - chemistry; Anthocyanins - isolation & purification; Cell Wall - chemistry; Color; Fermentation; Flavonoids - chemistry; Flavonoids - isolation & purification; Flavonols - chemistry; Flavonols - isolation & purification; Food Handling - methods; Fruit - chemistry; Humans; Polymers - chemistry; Proanthocyanidins - analysis; Proanthocyanidins - chemistry; Sensation; Taste; Vitis - chemistry; Wine - analysis