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Influence of grape colour and mash fermentation on the flavonols of Austrian wines Cover

Influence of grape colour and mash fermentation on the flavonols of Austrian wines

Mitteilungen Klosterneuburg: Journal of Viticulture, Oenology, Pomology and Fruit Processing
Volume 73 (2023): Issue 4 (December 2023)
By: Nikolaus Ihl,  Karin Korntheuer,  Christian Philipp and  Reinhard Eder  
Open Access
|Jan 2026

Authors

Nikolaus Ihl

Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Klosterneuburg, Austria

Karin Korntheuer

Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Klosterneuburg, Austria

Christian Philipp

Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Klosterneuburg, Austria

Reinhard Eder

reinhard.eder@weinobst.at

Höhere Bundeslehranstalt und Bundesamt für Wein- und Obstbau, Klosterneuburg, Austria
DOI: https://doi.org/10.2478/mittklbg-2023-0016 | Journal eISSN: 3061-063X | Journal ISSN: 3061-0621
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Language: English
Page range: 234 - 243
Submitted on: Mar 20, 2023
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Published on: Jan 9, 2026
Published by: High School and Federal Office of Viticulture and Pomology
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
phenols,
acid hydrolysis,
myricetin,
quercetin,
kaempferol,
isorhamnetin
Related subjects:
Life sciences,
Life sciences, other

© 2026 Nikolaus Ihl, Karin Korntheuer, Christian Philipp, Reinhard Eder, published by High School and Federal Office of Viticulture and Pomology
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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