The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging-Reference-Cited by-同舟云学术

The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

Published:2014-06 Issue: Volume:152 Page:522-530
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Figueiredo-González M.,Cancho-Grande B.,Simal-Gándara J.,Teixeira N.,Mateus N.,De Freitas V.

Funder

EU FEDER

Xunta de Galicia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics;Alañón;Food Research International,2013

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

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

4. Different sorption behaviors for wine polyphenols in contact with oak wood;Barrera-García;Journal of Agricultural and Food Chemistry,2007

5. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

Cited by 45 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. Volatile compound dynamics during blueberry fermentation by lactic acid bacteria and its potential associations with bacterial metabolism;Food Bioscience;2024-06

2. Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process;Food Chemistry: X;2024-03

3. Characterization of Semisweet and Sweet Wines from Kos Island Produced Traditionally and Conventionally;Foods;2023-10-13

4. Effect of postharvest grape dehydration on the phenolic composition of ‘Marselan’ rose wine during aging;Journal of Food Composition and Analysis;2023-10

5. Study of Different Types of Fermentation in Wine-Making Process and Considering Aromatic Substances and Organic Acid;Current Organic Synthesis;2023-08-03