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Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids

James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse
Am J Enol Vitic.  2002  53: 268-274  ; DOI: 10.5344/ajev.2002.53.4.268

Article Information

vol. 53 no. 4

DOI 
https://doi.org/10.5344/ajev.2002.53.4.268
Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 2002.
Copyright & Usage 
Copyright 2002 by the American Society for Enology and Viticulture

Author Information

  1. James A. Kennedy,
  2. Mark A. Matthews and
  3. Andrew L. Waterhouse
  1. Department of Viticulture and Enology, University of California, Davis, CA 95616-8749Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.
  2. Department of Viticulture and Enology, University of California, Davis, CA 95616-8749
  1. email: alwaterhouse{at}ucdavis.edu

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Effect of Maturity and Vine Water Status on Grape Skin and Wine Flavonoids
James A. Kennedy, Mark A. Matthews, Andrew L. Waterhouse
Am J Enol Vitic.  2002  53: 268-274  ; DOI: 10.5344/ajev.2002.53.4.268
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