Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate-Reference-Cited by-同舟云学术

Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate

Published:2014-03-07 Issue:8 Volume:49 Page:1886-1892
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cejudo-Bastante María Jesús¹,Gordillo Belén¹,Hernanz Dolores²,Escudero-Gilete María Luisa¹,González-Miret Maria Lourdes¹,Heredia Francisco J.¹

Affiliation:

1. Food Colour and Quality Laboratory; Department of Nutrition and Food Science; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain

2. Department of Analytical Chemistry; Facultad de Farmacia; Universidad de Sevilla; 41012 Sevilla Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006

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

3. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique;Busse-Valverde;Journal of Agricultural and Food Chemistry,2011

4. Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine;Santis;Italian Journal of Food Science,2010

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1. Effects of different low-temperature maceration times on the chemical and sensory characteristics of Syrah wine;Food Chemistry;2024-09

2. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine;European Food Research and Technology;2024-03-18

3. Effects of Different Low-Temperature Maceration Times on the Chemical and Sensory Characteristics of Syrah Wine;2024

4. Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines;Food Bioscience;2023-08

5. Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates;Processes;2023-01-25