TY  - JOUR 
AU  - Ferrer-Gallego, Raúl
AU  - Hernández-Hierro, José Miguel
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
PY  - 2011
SN  - 1947-6337
UR  - http://hdl.handle.net/10366/141094
AB  - [EN] The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids,...
LA  - eng
KW  - Grapes
KW  - Phenolic compounds
KW  - Sensory analysis
KW  - Multivariate analysis
TI  - Multivariate analysis of sensory data ofVitis viniferaL. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins Análisis multivariante de datos sensoriales deVitis viniferaL. cv. Graciano durante la maduración. Correlación con la composición fenólica del hollejo
DO  - 10.1080/19476337.2011.601430
T2  - CyTA - Journal of Food
VL  - 9
M2  - 290
ER  -