Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region-Reference-Cited by-同舟云学术

Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

Published:2013-05 Issue:2 Volume:51 Page:554-563
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Gómez Gallego M.A.,Gómez García-Carpintero E.,Sánchez-Palomo E.,González Viñas M.A.,Hermosín-Gutiérrez I.

Funder

JCCM

MICINN

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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

4. Flavonol 3-O-glycosides series of Vitis vinifera cv. Petit verdot red wine grapes;Castillo-Muñoz;Journal of Agricultural and Food Chemistry,2009

5. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines;Castillo-Muñoz;Journal of Agricultural and Food Chemistry,2007

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