Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour-Reference-Cited by-同舟云学术

Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour

Published:2010-03 Issue:1 Volume:119 Page:191-195
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cano-López M.,López-Roca J.M.,Pardo-Minguez F.,Gómez Plaza E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study;Alcalde-Eon;Analityca Chimica Acta,2005

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

3. Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product;Atanasova;Tetrahedron Letters,2002

4. Effect of micro-oxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines;Cano-López;American Journal of Enology and Viticulture,2006

5. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation;Cano-López;European Food Research and Technology,2007

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