Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color-Reference-Cited by-同舟云学术

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Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color

Published:2017-09 Issue: Volume:67 Page:139-149
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Quaglieri Cindy,Jourdes Michael,Waffo-Teguo Pierre,Teissedre Pierre-Louis

Funder

Ministry of Higher Education and Research

France AgriMer

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference108 articles.

1. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin;Almeida;Journal of Agricultural and Food Chemistry,2003

2. A review of microoxygenation application in wine: Microoxygenation application in wine;Anli;Journal of the Institute of Brewing,2012

3. Study of Sangiovese wines pigment profile by UHPLC-MS/MS;Arapitsas;Journal of Agricultural and Food Chemistry,2012

4. Chips, lees, and micro-oxygenation: Influence on some flavors and sensory profile of a bottled red sangiovese wine;Arfelli;European Food Research and Technology,2011

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

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4. Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research;Food Chemistry;2024-04

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