Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

Author:

Castillo-Sánchez J.X.,García-Falcón M.S.,Garrido J.,Martínez-Carballo E.,Martins-Dias L.R.,Mejuto X.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. The copigmentation of anthocyanins and its role in the colour of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

2. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines;Castillo-Sánchez;Food Chemistry,2006

3. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine;Dallas;Journal of the Science of Food and Agriculture,1994

4. Degradation of oligomers procyanidins and anthocyanins in a tinta roriz red wine during maturation;Dallas;Vitis,1995

5. Binding of flavonoids by polyvinylpolypyrrolidone;Donner;Journal of Agricultural and Food Chemistry,1993

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