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Impact of Adding Ellagic Acid to Red Grapes on the Phenolic Composition and Chromatic Quality of Cabernet Sauvignon Wines from a Warm Climate

  • Published:2016-09-14 Issue:4 Volume:41 Page:e13080
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:Journal of Food Processing and Preservation

Author:

Zhang Bo12,He Fei1,Liu Yue1,Cai Jian1,Duan Chang-Qing1

Affiliation:

1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering; China Agricultural University; Beijing China

2. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering; Gansu Agricultural University; Lanzhou China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

1. Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines;Alcalde-Eon;J. Food Compos. Anal.,2014

2. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques;Aleixandre-Tudó;J. Agric. Food Chem.,2013

3. Hydrolyzable tannin analysis in food;Arapitsas;Food Chem.,2012

4. A new simplified method for measuring the color of wines. I. Red and rose wines;Ayala;Am. J. Enol. Viticul.,1997

5. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters;Bai;Food Chem.,2013
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