Art

J-GLOBAL ID：202002251495228222   Reference number：20A1521039

Concentrations of Phenolics in Liquid Portion and Skins of Must during Red Winemaking

赤ワイン醸造時のマスト液体および果皮中のフェノール化合物濃度の変化

Author (4)： INOUE ERI (山梨大 ワイン科学研究セ) ,  HISAMOTO MASASHI (山梨大 ワイン科学研究セ) ,  WATANABE(SAITO) FUMIE (山梨大 ワイン科学研究セ) ,  OKUDA TOORU (山梨大 ワイン科学研究セ)
Material： 日本ブドウ・ワイン学会誌  (ASEV日本ブドウ・ワイン学会誌)
Volume： 31  Issue： 1  Page： 21-29  Publication year： Jun. 20, 2020 
JST Material Number： L1287A  ISSN： 1342-2324  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： grape wine ,  *wine making ,  pericarp ,  *phenolic compound ,  grape ,  tannin ,  anthocyanin ,  fruit juice ,  food ingredient ,  red wine ,  Vitis vinifera ,  polynuclear aromatic compound
Semi thesaurus term： wine brewing ,  phenolic compound ,  *concentration change ,  Muscat ,  grape must ,  Cabernet Sauvignon ,  variation of components

JST classification (2)： Wine  (FK04024X) ,  Food chemistry,nutritional value  (FJ01020J)

Reference (20)：

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Terms in the title (5)： 赤 ,  ワイン醸造 ,  マスト ,  果皮 ,  フェノール化合物