The effect of bud density on the composition of colour in red wines

A tétel rövid nézete
dc.creatorBarócsi, Z.
dc.creatorBalogh, I.
dc.creatorKállay, M.
dc.creatorLukácsy, G.
dc.date2001-09-11
dc.date.accessioned2021-06-28T09:58:05Z
dc.date.available2021-06-28T09:58:05Z
dc.descriptionAuthors investigated the effect of fruit load on the composition of colour substances and of reservatrol in red wines of some grape varieties grown in Hungary. The content of both, anthocyanin compounds and reservatrol showed practically the same responses to fruit load and the same profile in all the varieties studied. Determination of these compounds solely is not sufficient to identify the respective grape variety.
dc.formatapplication/pdf
dc.identifierhttps://ojs.lib.unideb.hu/IJHS/article/view/285
dc.identifier10.31421/IJHS/7/3-4/285
dc.identifier.urihttp://hdl.handle.net/2437/314121
dc.languageeng
dc.publisherUniversity of Debrecen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/285/284
dc.sourceInternational Journal of Horticultural Science; Vol. 7 No. 3-4 (2001); 63-68.
dc.source2676-931X
dc.source1585-0404
dc.source10.31421/IJHS/7/3-4
dc.subjectred wine
dc.subjectcolour substances
dc.subjectfruit load
dc.titleThe effect of bud density on the composition of colour in red wines
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
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International Journal of Horticultural Science