Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines-Reference-Cited by-同舟云学术

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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines

Published:2015-12-23 Issue:2 Volume:22 Page:205-214
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Aleixandre-Tudo J.L.¹²^ORCID,Lizama V.²,Álvarez I.²,Nieuwoudt H.³,García M.J.²,Aleixandre J.L.²,du Toit W.J.¹³

Affiliation:

1. Department of Viticulture and Oenology; Stellenbosch University; Matieland 7602 South Africa

2. Departamento de Tecnología de Alimentos; Universitat Politecnica de Valencia; Valencia 46022 Spain

3. Institute for Wine Biotechnology; Stellenbosch University; Matieland 7602 South Africa

Funder

Spanish Government

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12203/fullpdf

Reference93 articles.

1. Impact of caffeic acid addition on phenolic composition of Tempranillo wines from different winemaking techniques;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2013

2. Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples;Alvarez-Rodriguez;FEMS Microbiology Letters,2003

3. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques;Alves;Analytical Chimica Acta,2005

4. A metabolomic approach to the study of wine micro-oxygenation;Arapitsas;PLoS ONE,2012

5. Effect of oxygenation on polyphenol changes occurring in the course of winemaking;Atanasova;Analytical Chimica Acta,2002

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