Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

Author:

Aleixandre-Tudó José L.ORCID,Álvarez Inmaculada,Lizama Victoria,Nieuwoudt Hélène,García María J.,Aleixandre José L.,du Toit Wessel J.

Funder

Spanish Government

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Impact of caffeic acid addition on phenolic composition of Tempranillo wines from different winemaking techniques;Aleixandre-Tudó;Journal of Agricultural and Food Chemistry,2013

2. Effect of the prefermentative addition of compigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation;Álvarez;European Food Research and Technology,2009

3. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006

4. Methods for the assement of copigmentation in red wines;Boulton,1996

5. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2001

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