Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality-Reference-Cited by-同舟云学术

Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

Published:2018-03 Issue: Volume:243 Page:453-460
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Raposo Rafaela,Chinnici Fabio,Ruiz-Moreno María José,Puertas Belén,Cuevas Francisco J.,Carbú María,Guerrero Raúl F.,Ortíz-Somovilla Víctor,Moreno-Rojas José Manuel,Cantos-Villar Emma

Funder

INIA

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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3. Aging effect on the pigment composition and color of Vitis vinifera L. cv. Tannat wines. Contribution of the main pigment families to wine color;Boido;Journal of Agricultural and Food Chemistry,2006

4. Boulton, R. B. (1996). A method for the assessment of copigmentation in red wines. In 47th annual meeting of the American Society for Enology and Viticulture, Reno, NV.

5. Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines;Cejudo-Bastante;LWT – Food Science and Technology,2010

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