Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures-Reference-Cited by-同舟云学术

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

Published:2020-04 Issue: Volume:130 Page:108885
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Si-Yu,Zhao Pei-Ru,Ling Meng-Qi,Qi Meng-Yao,García-Estévez Ignacio,Escribano-Bailón María Teresa,Chen Xin-Jun,Shi Ying,Duan Chang-Qing^ORCID

Funder

National Natural Science Foundation of China

China Agriculture Research System

CARS-29

Xinjiang the 13th Five-Year Major Project 'Xinjiang Characteristic Winey Winemaking Technology Integration and Product Development'

Publisher

Elsevier BV

Subject

Food Science

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3. Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration;Bindon;LWT-Food Science and Technology,2014

4. A method for the assessment of copigmentation in red wines;Boulton,1996

5. Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines;Cejudo-Bastante;Food Chemistry,2011

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