Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines-Reference-Cited by-同舟云学术

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

Published:2011-02 Issue:3 Volume:124 Page:727-737
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cejudo-Bastante María Jesús,Hermosín-Gutiérrez Isidro,Pérez-Coello María Soledad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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2. Separation of pyroanthocyanins from red wine by column chromatography;Alcalde-Eón;Analytica Chimica Acta,2004

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

4. Vino nel legno o legno nel vino? I risultati delle esperienze di uso di chips in Italia;Amati;L’Enologo,2001

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

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