Processes and purposes of extraction of grape components during winemaking: current state and perspectives
Author:
Funder
Australian Research Council
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-020-10558-3.pdf
Reference141 articles.
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2. Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, du Toit W (2018a) Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques. Talanta 176:526–536
3. Aleixandre-Tudo JL, Nieuwoudt H, Olivieri A, Aleixandre JL, du Toit W (2018b) Phenolic profiling of grapes, fermenting samples and wines using UV-visible spectroscopy with chemometrics. Food Control 85:11–22
4. Alston JM, Fuller KB, Lapsley JT, Soleas G (2011) Too much of a good thing? Causes and consequences of increases in sugar content of California wine grapes. J Wine Econ 6:135–159. https://doi.org/10.1017/S1931436100001565
5. Asenstorfer RE, Markides AJ, Iland PG, Jones GP (2003) Formation of vitisin A during red wine fermentation and maturation. Aust J Grape Wine Res 9:40–46
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