Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety-Reference-Cited by-同舟云学术

Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety

Published:2015-09-26 Issue:10 Volume:80 Page:C2170-C2179
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sun Xiangyu¹,Li Le¹,Ma Tingting¹²,Liu Xingyan¹,Huang Weidong¹,Zhan Jicheng¹

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 P.R. China

2. College of Food Engineering and Nutritional Science; Shaanxi Normal Univ; Xi'an 710062 P.R. China

Funder

Natl. Nature Science Foundation Project

Publisher

Wiley

Subject

Food Science

Reference39 articles.

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3. Differentiation of ‘‘Claret’’, Rose, Red and Blend wines based on the content of volatile compounds by headspace solid-phase microextraction and gas chromatography;Cabredo-Pinillos;Eur Food Res Technol,2008

4. The effects of ultra-high pressure treatment on the phenolic composition of red wine;Chen;S Afr J EnolVitic,2012

5. Characterization of Canadian ice wines by sensory and compositional analyses;Cliff;Am J Enol Viticult,2002

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