Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines-Reference-Cited by-同舟云学术

Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

Published:2013-01-21 Issue:1 Volume:19 Page:25-39
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:

Federico Casassa L.¹,Beaver C.W.¹,Mireles M.S.¹,Harbertson J.F.¹

Affiliation:

1. School of Food Science; Irrigated Agricultural Research and Extension Center; Washington State University (WSU); Prosser; WA; 99350; USA

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12009/fullpdf

Reference62 articles.

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2. Fractionation of Red Wine Polymeric Pigments by Protein Precipitation and Bisulfite Bleaching

3. Changes in the detailed pigment composition of red wine during maturity and ageing: a comprehensive study;Alcalde-Eón;Analytica Chimica Acta,2006

4. Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices;Auw;American Journal of Enology and Viticulture,1996

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