Behaviour and characterisation of the colour during red wine making and maturation-Reference-Cited by-同舟云学术

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Behaviour and characterisation of the colour during red wine making and maturation

Published:2006-03 Issue:1-2 Volume:563 Page:215-222
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

García-Puente Rivas Enrique,Alcalde-Eon Cristina,Santos-Buelga Celestino,Rivas-Gonzalo Julián C.,Escribano-Bailón M. Teresa

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference33 articles.

1. Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde

2. Coupling reactions between flavylium ions and catechin

3. Formation of anthocyanin-derived pigments in experimental red wines / Formación de pigmentos derivados de antocianos en vinos tintos experimentales

4. Identification of Anthocyanin-Flavanol Pigments in Red Wines by NMR and Mass Spectrometry

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2. Influence of the thickness of oak alternatives on the composition and quality of red wines;European Food Research and Technology;2024-04-21

3. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine;European Food Research and Technology;2024-03-18

4. Effects of Phenolic Evolution on Color Characteristics of Single-Cultivar Vitis vinifera L. Marselan and Merlot Wines during Vinification and Aging;Foods;2024-02-03

5. Colour properties and tannin concentrations of polymeric phenolic materials extracted from Pinot Noir wines of a single NZ producer;International Journal of Food Science & Technology;2023-07-18

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