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Differences in Anthocyanin Extractability from Grapes to Wines According to Variety

Inmaculada Romero-Cascales, Ana Ortega-Regules, Jose Maria López-Roca, Jose Ignacio Fernández-Fernández, Encarna Gómez-Plaza
Am J Enol Vitic.  2005  56: 212-219  ; DOI: 10.5344/ajev.2005.56.3.212

Article Information

vol. 56 no. 3

DOI 
https://doi.org/10.5344/ajev.2005.56.3.212
Published By 
American Journal of Enology and Viticulture
History 
  • Received November 2004
  • Revision received February 2005
  • Revision received March 2005
  • Published online September 2005.
Copyright & Usage 
Copyright © 2005 by the American Society for Enology and Viticulture

Author Information

  1. Inmaculada Romero-Cascales1,
  2. Ana Ortega-Regules1,
  3. Jose Maria López-Roca1,
  4. Jose Ignacio Fernández-Fernández2 and
  5. Encarna Gómez-Plaza1,*
  1. 1Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain; 2Instituto Murciano de Investigación y Desarrollo Agro-alimentario (I.M.I.D.A.), Ctra. La Alberca s/n, 30150 Murcia, Spain.
  1. ↵*Corresponding author [Email: encarnag{at}um.es; tel: 34 968 367323; fax: 34 968 364147]

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Differences in Anthocyanin Extractability from Grapes to Wines According to Variety
Inmaculada Romero-Cascales, Ana Ortega-Regules, Jose Maria López-Roca, Jose Ignacio Fernández-Fernández, Encarna Gómez-Plaza
Am J Enol Vitic.  2005  56: 212-219  ; DOI: 10.5344/ajev.2005.56.3.212
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