Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees-Reference-Cited by-同舟云学术

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Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees

Published:2006-03 Issue:1-2 Volume:563 Page:116-125
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Hernández Teresa,Estrella Isabel,Carlavilla Davinia,Martín-Álvarez Pedro J.,Moreno-Arribas M. Victoria

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference36 articles.

1. Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

2. Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni

3. Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging

4. Yeast autolysis;Charpentier,1993

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