Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines-Reference-Cited by-同舟云学术

Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhão wines

Published:2006-07 Issue:1 Volume:97 Page:130-136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Castillo-Sánchez J.J.,Mejuto J.C.,Garrido J.,García-Falcón S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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2. Castillo-Sanchez, J. X., Arantes, J. & Maia, M. O. (1996). Étude de l’Évolution des Composés Phénoliques des Vins du Nord du Portugal issues des Différentes Processus de Vinification. In Polyphenols communications 96, 18th international conference on polyphenols (Vol. I, pp. 55–56), July 15–18, 1996, Bordeaux.

3. Effects of pH, sulfur dioxide, alcohol content, temperature and storage time on colour composition of a young portuguese red table wine;Dallas;Journal of the Science of Food and Agriculture,1994

4. Binding of flavonoids by polyvinylpolypyrrolidine;Donner;Journal of Agricultural and Food Chemistry,1993

5. Browning of white wines;Du pleissis;Die Wynboer,1973

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