Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging

Author:

Baca-Bocanegra Berta,Nogales-Bueno Julio,Hernández-Hierro José Miguel,Heredia Francisco José

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Aromatic potential of Castanea sativa Mill. compared to Quercus species to be used in cooperage;Alañón;Food Chemistry,2012

2. Artificial aging of wines using oak chips;Arapitsas;Food Chemistry,2004

3. The use of oak chips during the ageing of a red wine in stainless steel tanks or used barrels: effect of the contact time and size of the oak chips on aroma compounds;Bautista-Ortín;Australian Journal of Grape and Wine Research,2008

4. The copigmentation of anthocyanins and its role in the color of red wines. A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Chemometrics: Data analysis for the laboratory and chemical plant;Brereton,2003

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