Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines-Reference-Cited by-同舟云学术

Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines

Published:2023-03 Issue: Volume:403 Page:134396
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Leborgne Cécile^ORCID,Ducasse Marie-Agnès,Meudec Emmanuelle^ORCID,Carrillo Stéphanie,Verbaere Arnaud,Sommerer Nicolas^ORCID,Bougreau Matthias,Masson Gilles,Vernhet Aude,Mouret Jean-Roch,Cheynier Véronique^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. Anthocyanins influence tannin-cell wall interactions;Bautista-Ortín;Food Chemistry,2016

4. Description of Alcoholic Fermentation Kinetics: Its Variability and Significance;Bely;American Journal of Enology and Viticulture,1990

5. Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure;Benabdeljalil;Sciences des Aliments,2000

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Losses of methionol in PET-packed rosé wine in presence of SO2: Comparison between oxidation and scalping via uncertainty analysis;Food Packaging and Shelf Life;2023-11

2. Untargeted Metabolomics Approach Using UHPLC-HRMS to Unravel the Impact of Fermentation on Color and Phenolic Composition of Rosé Wines;Molecules;2023-07-29

3. Oxidation vs Scalping Losses of Methionol in Pet-Packed Rosé Wine in Presence of So2: An Uncertainty Analysis;2023