Evolution of phenolic acids and aldehydes during the different production process of “Fino” Sherry wine-Reference-Cited by-同舟云学术

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Evolution of phenolic acids and aldehydes during the different production process of “Fino” Sherry wine

Published:1986-05 Issue:5 Volume:182 Page:413-418
ISSN:0044-3026
Container-title:Zeitschrift für Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Barroso Carmelo García,Torrijos Rafael Cela,Pérez-Bustamante J. A.

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/BF01844237.pdf

Reference12 articles.

1. Bourzeix M, Saquet H (1975) Vignes Vin, Special No., 1

2. Rapp A, Bachmann O, Steffan H (1977) Bull OIV 553, 167

3. Vardiashvili LA, Maksimova MA (1983) Vinodel Vinograd SSSR 5:22

4. Mareca I (1982) Origen composicion y evolución del vino, Ed Alhambra Madrid

5. Dumazert G (1974) Ind Aliment Agric 91(1):3

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1. New Accelerating Techniques Applied to the Ageing of Oenological Products;Food Reviews International;2021-06-07

2. Comparison of the Evolution of Low Molecular Weight Phenolic Compounds in Typical Sherry Wines: Fino, Amontillado, and Oloroso;Journal of Agricultural and Food Chemistry;2002-11-21

3. Interaction between film-forming yeasts and phenolic acids;Journal of Fermentation and Bioengineering;1997-01

4. Phenols HPLC Analysis by Direct Injection of Sherry Wine Vinegar;Journal of Liquid Chromatography & Related Technologies;1996-01

5. High-performance liquid chromatographic analysis of polyphenolic compounds predominating in sherry musts;Journal of Chromatography A;1993-12

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