Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri-Reference-Cited by-同舟云学术

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Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri

Published:2021-10-19 Issue:12 Volume:9 Page:6492-6500
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ieri Francesca¹,Campo Margherita²,Cassiani Chiara³,Urciuoli Silvia²,Jurkhadze Ketie⁴,Romani Annalisa¹²

Affiliation:

1. QuMAP Laboratory PIN Polo Universitario Città di Prato Prato Italy

2. Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA) Phytolab Laboratory University of Florence FI Italy

3. University of Bari “Aldo Moro” Bari Italy

4. Caucasus International University Tbilisi Georgia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2556

Reference41 articles.

1. Impact of Wooden Barrel Storage on the Volatile Composition and Sensorial Profile of Red Wine

2. Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

3. Antioxidant Activity of Galloyl Quinic Derivatives Isolated from P. lentiscus Leaves

4. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

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