Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour

Author:

Rinaldi AlessandraORCID,Coppola Marianna,Moio Luigi

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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2. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.);Allegro;Journal of the Science of Food and Agriculture,2016

3. A new simplified method for measuring the colour of wines. I. Red and rosé wines;Ayala;American Journal of Enology and Viticulture,1997

4. Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pinot noir wines;Campo;Food Quality and Preference,2010

5. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains;Chalier;Food Chemistry,2007

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