Changes in polyalcohol and phenol compound contents in the ageing of sherry wines-Reference-Cited by-同舟云学术

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Changes in polyalcohol and phenol compound contents in the ageing of sherry wines

Published:1986-01 Issue:2 Volume:20 Page:137-152
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Estrella M.I.,Hernández M.T.,Olano A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference8 articles.

1. Technology of wine making;Amerine,1972

2. Los vinos de Jerez;Casas,1969

3. The chemistry of sherry maturation. I. The establishment and operation of a laboratory scale sherry Solera;Criddle;Am. J. Enol. Vitic.,1981

4. Evoluzione dei composti fenolici di basso peso molecolare durante la maturazione dei vine di Jerez;Estrella;Vignevine,1983

5. Presence of trehalose and sugar alcohols in sherry;Olano;Am. J. Enol. Vitic.,1983

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3. FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines;Food Chemistry;2019-03

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