A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation-Reference-Cited by-同舟云学术

A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation

Published:2010-09-24 Issue:10 Volume:45 Page:2080-2088
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Zanoni Bruno,Siliani Silvia,Canuti Valentina,Rosi Iolanda,Bertuccioli Mario

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02374.x/fullpdf

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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

5. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2000

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