Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration-Reference-Cited by-同舟云学术

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Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

Published:2014-02 Issue: Volume:171 Page:84-93
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Francesca Nicola,Romano Raffaele,Sannino Ciro,Le Grottaglie Laura,Settanni Luca,Moschetti Giancarlo

Funder

"STAPA CePICA di Avellino"

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

1. Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives;Alexandre;Int. J. Food Microbiol.,2004

2. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins;Bautista-Ortín;Int. J. Food Sci. Technol.,2005

3. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography–mass spectrometry (GC–MS) analysis;Bosch-Fausté;Food Chem.,2007

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT Food Sci. Technol.,1995

5. Effect of ethanol and fatty acids on malolactic activity of Leuconostoc oenos;Capucho;Appl. Microbiol. Biotechnol.,1994

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