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Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing

J. Oszmianski, Françoise M. Romeyer, J. C. Sapis, J. J. Macheix
Am J Enol Vitic.  1986  37: 7-12  ; DOI: 10.5344/ajev.1986.37.1.7

Article Information

vol. 37 no. 1

DOI 
https://doi.org/10.5344/ajev.1986.37.1.7
Published By 
American Journal of Enology and Viticulture
History 
  • Received October 1984
  • Published online January 1986.
Copyright & Usage 
Copyright 1986 by the American Society for Enology and Viticulture

Author Information

  1. J. Oszmianski,
  2. Françoise M. Romeyer,
  3. J. C. Sapis and
  4. J. J. Macheix
  1. Institute of Food Conservation and Technology, Department of Fruit Technology and Vegetable Processing, Academy of Agriculture, 50-375 Wroclaw, Poland
  2. Laboratoire de Physiologie Végétale Appliquée, Université des Sciences et Techniques du Languedoc, Place Eugéne Bataillon 34060 Montpellier Cedex, France
  3. Institut des Produits de la Vigne, INRA, Laboratoire des Arômes et Substances Naturelles, Centre de Recherches Agronomiques, 9, place Viala, 34060 Montpellier Cedex, France.

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Grape Seed Phenolics: Extraction as Affected by Some Conditions Occurring During Wine Processing
J. Oszmianski, Françoise M. Romeyer, J. C. Sapis, J. J. Macheix
Am J Enol Vitic.  1986  37: 7-12  ; DOI: 10.5344/ajev.1986.37.1.7
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