Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition-Reference-Cited by-同舟云学术

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Published:2019-02 Issue: Volume:116 Page:223-231
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Santos Mickael C.,Nunes Cláudia^ORCID,Ferreira Andreia S.,Jourdes Michael,Teissedre Pierre-Louis,Rodrigues Ana,Amado Osvaldo,Saraiva Jorge A.,Coimbra Manuel A.

Funder

FCT/MEC

CICECO-Aveiro Institute of Materials

FEDER

FCT

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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3. Phenolic acids, Phenolic aldehydes and furanic derivates in oak chips: American vs. French Oaks;Cabrita;South African Journal of Enololy and Viticulture,2011

4. Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour;Cano-López;Food Chemistry,2010

5. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels;Castro-Vázquez;Journal of Chromatography A,2011

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