Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

Published:2015-03-21 Issue:4 Volume:80 Page:C703-C710
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Si-Yu¹,Liu Pei-Tong¹,Pan Qiu-Hong¹,Shi Ying¹,Duan Chang-Qing¹

Affiliation:

1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering; China Agricultural Univ; Beijing 100083 China

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Artificial aging of wines using oak chips;Arapitsas;Food Chem,2004

2. A new simplified method for measuring the color of wines. III. All wines and brandies;Ayala;Am J Enol Viticult,1999

3. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins;Bautista-Ortín;Int J Food Sci Tech,2005

4. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;Am J Enol Viticult,2001

5. Effect of the application of maceration enzymes on red wine color stability;Bucelli;Aust NZ Grapegrow Winemaker,2006

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial and Commercial Enzymes Applied in the Beverage Production Process;Fermentation;2023-04-17

2. Visual Representation of Red Wine Color: Methodology, Comparison and Applications;Foods;2023-02-22

3. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge;Critical Reviews in Food Science and Nutrition;2020-11-30

4. Effect of glutathione‐enriched inactive dry yeast on color, phenolic compounds, and antioxidant activity of kiwi wine;Journal of Food Processing and Preservation;2019-12-17

5. Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut;Journal of Food Processing and Preservation;2019-05-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3