机译:Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle: II. Non-anthocyanin phenolic compounds.
Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.;
anthocyanins caffeic acid; catechin coumaric acids; epicatechin flavanols flavonols gallic acid; grapes p coumaric acid; pH phenolic acids; phenolic compounds; polyphenols protocatechuic acid; quercetin stilbenes syringic acid; va nillic acid; wines;