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A study of behavioural groupings of polyphenolic species in ?Fino? sherry wine Evolution during vinification and mechanical treatment of the grape

  • Published:1987-10 Issue:4 Volume:185 Page:307-314
  • ISSN:0044-3026
  • Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
  • language:en
  • Short-container-title:Z Lebensm Unters Forch

Author:

Garc�a Barroso Carmelo,Cela Torrijos Rafael,P�rez-Bustamante Juan Antonio

Publisher

Springer Science and Business Media LLC

Subject

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

Reference22 articles.

1. Adv Food Res Suppl;VL Singleton,1969

2. Ribereau-Gayon J, Peynaud E, Sudraud P (1976) Sciences et tecnique du vin. Dunod, Paris

3. Andre P, Aubert S (1970) CR Acad Agric 17:428?437

4. Fuller W, Berg HW (1965) Am J Enol Vitic 16:212

5. De Villiers JP (1961) Am J Enol Vitic 12:25

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1. Colour of Amontillado wines aged in two oak barrel types;European Food Research and Technology;2006-11-23

2. Sherry wine vinegars: phenolic composition changes during aging;Food Research International;1999-07

3. Wine as a biological fluid: History, production, and role in disease prevention;Journal of Clinical Laboratory Analysis;1997

4. Separation and identification of phenolic acids in wine vinegars by HPLC;Food Chemistry;1994-01

5. Dual electrode electrochemical detector for HPLC;Fresenius' Zeitschrift für analytische Chemie;1989-01
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