Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

Author:

Cejudo-Bastante M.J.,Pérez-Coello M.S.,Hermosín-Gutiérrez I.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Pigment profiles in monovarietal wines produced in Uruguay;Alcalde-Eón;American Journal of Enology and Viticulture,2006

2. Separation of pyroanthocyanins from red wine by column chromatography;Alcalde-Eón;Analytica Chimica Acta,2004

3. Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study;Alcalde-Eón;Analytica Chimica Acta,2006

4. Methods for analysis of musts and wines;Amerine,1980

5. Effect of oxygenation on polyphenol changes occurring in the course of wine-making;Atanasova;Analytica Chimica Acta,2002

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