Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines-Reference-Cited by-同舟云学术

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

Published:2016-03 Issue: Volume:66 Page:193-200
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

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.

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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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