Classification of red and white wines by denomination of origin according to phenolic composition and colour characteristics and correlation with standard parameters-Reference-Cited by-同舟云学术

Classification of red and white wines by denomination of origin according to phenolic composition and colour characteristics and correlation with standard parameters

Published:2011-02-24 Issue:3 Volume:46 Page:542-548
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Soto Vázquez Elvira,Río Segade Susana,Cortés Diéguez Sandra

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02516.x/fullpdf

Reference17 articles.

1. Volatile profile and differentiation between Albariño wines from different origins;Falqué;International Journal of Food Science and Technology,2008

2. Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols;Garde-Cerdán;Food Chemistry,2008

3. Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products;Garde-Cerdán;Food Control,2009

4. La couleur des vins rouges. 2ème partie;Glories;Connaissance de la Vigne et du Vin,1984

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1. BLAJ WHITE WINES CHARACTERIZATION;STUD U BABES-BOL CHE;2017

2. Polyphenolic Composition and Antioxidant Activity of Galician Monovarietal Wines from Native and Experimental Non-Native White Grape Varieties;International Journal of Food Properties;2016-06-22

3. The Influence of the Variety, Vineyard, and Vintage on the Romanian White Wines Quality;Journal of Analytical Methods in Chemistry;2016

4. Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus;World Journal of Microbiology and Biotechnology;2013-12-18

5. Authentication of Riesling wines from the Czech Republic on the basis of the non-flavonoid phenolic compounds;Czech Journal of Food Sciences;2013-09-09