Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity-Reference-Cited by-同舟云学术

Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity

Published:2014-02 Issue: Volume:56 Page:182-189
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lago-Vanzela Ellen Silva,Procópio Dielle Pierotti,Fontes Edimar Aparecida Filomeno,Ramos Afonso Mota,Stringheta Paulo César,Da-Silva Roberto,Castillo-Muñoz Noelia,Hermosín-Gutiérrez Isidro

Funder

CNPq

Fundação Arthur Bernardes (FUNARBE)

Fondo Social Europeo

Junta de Comunidades de Castilla-La Mancha

Spanish Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

1. Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines;Alén-Ruiz;Food Chemistry,2009

2. Effects of concentration prior to cold-stabilization on anthocyanin stability in Concord grape juice;Alongi;Journal of Agricultural and Food Chemistry,2010

3. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices;Auw;American Journal of Enology and Viticulture,1996

4. A new simplified method for measuring the color of wines. I. Red and rose wines;Ayala;American Journal of Enology and Viticulture,1997

5. Simplified method for wine colour determination;Ayala,2001

Cited by 61 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. Pulsed light treatment helps reduce sulfur dioxide required to preserve Malbec wines;Food Bioscience;2024-10

2. Yield Performance and Quality Assessment of Brazilian Hybrid Grapes Influenced by Rootstocks and Training Systems;Horticulturae;2024-08-27

3. Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations;Food Research International;2024-07

4. Differences in the Behavior of Anthocyanin Coloration in Wines Made from Vitis vinifera and Non-vinifera Grapes;Fermentation;2024-04-15

5. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines;European Food Research and Technology;2024-03-16