The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines-Reference-Cited by-同舟云学术

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The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

Published:2016-05-30 Issue:7 Volume:81 Page:C1669-C1678
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Yue¹,Zhang Bo¹²,He Fei¹,Duan Chang-Qing¹,Shi Ying¹

Affiliation:

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

2. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering; Gansu Agricultural Univ; Lanzhou 730070 China

Funder

National Natural Science Foundation of China

China Agriculture Research System for Grape Industry (CARS-30)

Publisher

Wiley

Subject

Food Science

Reference48 articles.

1. A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition;Alañón;Food Chem,2011

2. Changes in the detailed pigment composition of red wine during maturity and ageing;Alcalde-Eon;Anal Chim Acta,2006

3. Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines;Alcalde-Eon;J Food Compos Anal,2014

4. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques;JL;J Agric Food Chem,2013

5. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation;Álvarez;Eur Food Res Technol,2008

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3. Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids;Plants;2022-12-20

4. Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine;Foods;2022-10-13

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