Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration-Reference-Cited by-同舟云学术

Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

Published:2011-06 Issue:3 Volume:126 Page:1482-1487
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Puértolas E.,Saldaña G.,Álvarez I.,Raso J.

Funder

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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3. Evolution of five anthocyanidin-3-glucosides in the skin of the Tempranillo, Moristel and Garnacha grape varieties and influence of climatological variables;Cacho;American Journal of Enology and Viticulture,1992

4. Enzymes in winemaking;Canal-Llaubéres,1993

5. Problemi relative alla preparazione dei vini rosati;Castino;Vigne Vini,1988

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