Vol 7 No 3-4 (2001)
Cikkek

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

Published September 11, 2001
Z. Barócsi
Szent István University, Department of Viticulture and Enology, Budapest, Villányi u. 35-43, H-1118
I. Balogh
Szent István University, Department of Viticulture and Enology, Budapest, Villányi u. 35-43, H-1118
M. Kállay
Szent István University, Department of Viticulture and Enology, Budapest, Villányi u. 35-43, H-1118
G. Lukácsy
Szent István University, Department of Viticulture and Enology, Budapest, Villányi u. 35-43, H-1118
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How to Cite

APA

Barócsi, Z., Balogh, I., Kállay, M., & Lukácsy, G. (2001). The effect of bud density on the composition of colour in red wines. International Journal of Horticultural Science, 7(3-4), 63-68. https://doi.org/10.31421/IJHS/7/3-4/285

Abstract

Authors 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.

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