Pigment profile of red wines cv. Tannat made with alternative winemaking techniques-Reference-Cited by-同舟云学术

Pigment profile of red wines cv. Tannat made with alternative winemaking techniques

Published:2010-08 Issue:5 Volume:23 Page:447-454
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

González-Neves G.,Gil G.,Barreiro L.,Favre G.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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

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

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

4. Étude en conditions modèles de l’extractibilité des composés phénoliques des pellicules et des pépins de raisins rouges;Amrani;Journal International des Sciences de la Vigne et du Vin,1994

5. Formation of vitisin A during red wine fermentation and maturation;Asenstorfer;Australian Journal of Grape and Wine Research,2003

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