Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution-Reference-Cited by-同舟云学术

Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution

Published:2021-03-02 Issue:2 Volume:27 Page:219-233
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:

Tindal R.A.¹,Jeffery D.W.¹^ORCID,Muhlack R.A.¹^ORCID

Affiliation:

1. Australian Research Council Training Centre for Innovative Wine Production and Department of Wine Science The University of Adelaide Glen Osmond SA 5064 Australia

Funder

Australian Research Council

Wine Australia

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12488

Reference100 articles.

1. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

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3. A tentative mathematical model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes;Andrich G.;Italian Journal of Food Science,2005

4. A review of microoxygenation application in wine

5. A Metabolomic Approach to the Study of Wine Micro-Oxygenation

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