Differentiation of red winemaking technologies by phenolic and volatile composition-Reference-Cited by-同舟云学术

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Differentiation of red winemaking technologies by phenolic and volatile composition

Published:2004-06 Issue:1 Volume:513 Page:151-161
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Isabel Spranger M,Cristina Clı́maco M,Sun Baoshan,Eiriz Nilza,Fortunato Carla,Nunes Adelina,Conceição Leandro M,Luı́sa Avelar M,Pedro Belchior A

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference37 articles.

1. Bitterness and astringency of phenolic fractions in wine

2. V.L. Singleton, in: R.W. Hemingway, P.S. Laks (Eds.), Plant Polyphenols: Synthesis, Properties, Significance, Plenum Press, New York, 1992, p. 859.

3. Rapid extraction of aroma compounds in must and wine by means of ultrasound

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