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Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography

Fabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter Winterhalter
Am J Enol Vitic. March 2013 64: 15-25; published ahead of print October 05, 2012 ; DOI: 10.5344/ajev.2012.12074

Article Information

vol. 64 no. 1

DOI 
https://doi.org/10.5344/ajev.2012.12074
Published By 
American Journal of Enology and Viticulture
History 
  • Received May 1, 2012
  • Revision received September 1, 2012
  • Accepted September 1, 2012
  • Published online March 1, 2013.

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©2013 by the American Society for Enology and Viticulture

Author Information

  1. Fabian Weber1,2,
  2. Katharina Greve1,
  3. Dominik Durner2,3,
  4. Ulrich Fischer2 and
  5. Peter Winterhalter1,*
  1. 1Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstr. 20, 38106 Braunschweig, Germany
  2. 2Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany
  3. 3Fachhochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt/Weinstrasse, Germany.
  1. ↵* Corresponding author (email: p.winterhalter{at}tu-braunschweig.de; tel: +49 531 3917 200; fax: +49 531 3917 230)
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Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
Fabian Weber, Katharina Greve, Dominik Durner, Ulrich Fischer, Peter Winterhalter
Am J Enol Vitic.  March 2013  64: 15-25;  published ahead of print October 05, 2012 ; DOI: 10.5344/ajev.2012.12074
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