Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methods
- 1 March 1990
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 3 (1) , 54-66
- https://doi.org/10.1016/0889-1575(90)90009-b
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcoholsJournal of the Science of Food and Agriculture, 1988
- Varietal and geographic classification of French red wines in terms of pigments and flavonoid compoundsJournal of the Science of Food and Agriculture, 1988
- Classification of wines according to type and region based on their compositionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- Statistical evaluation of the group structures of five venetian wines from chemical measurementsAnalytica Chimica Acta, 1986
- Verwendung der Phenole bei der linearen Diskriminanzanalyse zur Trennung der Rot- und Roseweine yon ?Klaret?-WeinZeitschrift für Lebensmittel-Untersuchung und Forschung, 1986
- The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatographyJournal of the Science of Food and Agriculture, 1985
- The use of pattern recognition techniques in chemical differentiation between bordeaux and bourgogne winesAnalytica Chimica Acta, 1984
- Pattern recognition analysis of gas chromatographic data. Geographic classification of wines of Vitis vinifera cv Pinot Noir from France and the United StatesJournal of Agricultural and Food Chemistry, 1980