Impact of grape dehydration process on the phenolic composition of wines during bottle ageing-Reference-Cited by-同舟云学术

Impact of grape dehydration process on the phenolic composition of wines during bottle ageing

Published:2017-08-24 Issue:6 Volume:41 Page:e12417
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Panceri Carolina P.¹²,Bordignon-Luiz Marilde T.¹^ORCID

Affiliation:

1. Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi; Florianópolis Santa Catarina Brasil

2. Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina; Câmpus Urupema, Urupema; Santa Catarina Brasil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Apoio à Pesquisa Científica e Tecnológica do Estado de Santa Catarina

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12417/fullpdf

Reference30 articles.

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3. Phenol compound metabolism and gene expression in the skin of wine grape (Vitis vinifera L.) berries subjected to partial postharvest dehydration;Bonghi;Postharvest Biology and Technology,2012

4. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing;Burin;LWT - Food Science and Technology,2011

5. Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods;Burin;Microchemical Journal,2014

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3. Effect of Grape Dehydration on the Chemical Composition of Marselan Rose Wine During Aging;2023

4. Antioxidant Activity and Phenolic Components of Cabernet Sauvignon Red Wines At Different Storage Conditions;Journal of the Institute of Science and Technology;2022-09-01

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