Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate-Reference-Cited by-同舟云学术

Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate

Published:2021-06 Issue: Volume:346 Page:128919
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gordillo Belén,Rivero Francisco J.,Jara-Palacios M. José,González-Miret M. Lourdes,Heredia Francisco J.

Funder

Universidad de Sevilla

Ministerio de Economía y Competitividad

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins;Alcalde-Eon;Food Research International,2019

2. Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines;Alcalde-Eon;Journal of Food Composition and Analysis,2014

3. Boulton, R. (1996). A method for the assessment of copigmentation in red wines. In 47th annual meeting of the American society for enology and viticulture. Reno, NV.

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

5. Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine;Canals;European Food Research and Technology,2008

Cited by 10 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. Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts;Food Chemistry: X;2024-10

2. Mannoproteins modulate olfactrory perception and copigmentation of organoleptic-active-components in wines: Effects and potential molecular mechanisms;Food Research International;2024-10

3. Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols;Food Safety and Health;2024-02-15

4. Impact of biodynamic viticulture on the occurrence of fungi and mycotoxins, antioxidant activity, volatile and phenolic profile of Chardonnay grapes;Food Bioscience;2023-10

5. Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine;Food Innovation and Advances;2023