Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process-Reference-Cited by-同舟云学术

Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process

Published:2011-04 Issue:3 Volume:125 Page:823-834
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ginjom Irine,D’Arcy Bruce,Caffin Nola,Gidley Michael

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effect of oxygenation on polyphenol changes occurring in the course of wine-making;Atanasova;Analytica Chimica Acta,2002

4. Influence of different maceration techniques and ageing on proanthocyanidins and anthocyanins of red wine cv. Babic (Vitis vinifera, L.);Budic-Leto;Food Technology and Biotechnology,2003

5. Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of tempranillo grapes at different stages of ripening;Canals;Journal of Agricultural and Food Chemistry,2005

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