Influence of winemaking technologies on phenolic composition of Italian red wines-Reference-Cited by-同舟云学术

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Influence of winemaking technologies on phenolic composition of Italian red wines

Published:2011-10-28 Issue:6 Volume:233 Page:1057-1066
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Gambacorta G.,Antonacci D.,Pati S.,la Gatta M.,Faccia M.,Coletta A.,La Notte E.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-011-1613-7.pdf

Reference36 articles.

1. Jackson RS (1994) Wine science: principles and applications. Academic Press, New York

2. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of enology, vol 2. The chemistry of wine stabilization and treatments, 2nd edn. Wiley, Chichester

3. Kosir IJ, Lapornik B, Andrensek S, Wondra AG, Vrhovsek U, Kidri J (2004) Identification of anthocyanins in wines by liquid chromatography, liquid chromatography-mass spectrometry and nuclear magnetic resonance. Anal Chim Acta 513:277–282

4. Fresco P, Borges F, Diniz C, Marques MP (2006) New insights on the anticancer properties of dietary polyphenols. Med Res Rev 26:747–766

5. Soleas GJ, Grass L, Josephy PD, Goldberg DM, Diamandis EP (2006) A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin Biochem 39:492–497

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