Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines-Reference-Cited by-同舟云学术

Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines

Author:

Cáceres-Mella Alejandro¹,Peña-Neira Álvaro¹,Parraguez Jenny¹,López-Solís Remigio²,Laurie V Felipe³,Canals Joan Miquel⁴

Affiliation:

1. Departmento de Agroindustria y Enología, Facultad de Ciencias Agronómicas; Universidad de Chile; Casilla 1004 8820808 Santiago Chile

2. Programa de Biología Celular y Molecular, Facultad de Medicina; Universidad de Chile; Independencia 1027 8380453 Santiago Chile

3. Facultad de Ciencias Agrarias; Universidad de Talca; 2 Norte 685 Talca Chile

4. Departamento de Bioquímica y Biotecnología, Facultad de Enología; Universidad Rovira I Virgili; C/ Marcelli Domingo s/n E-43007 Tarragona Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference44 articles.

1. SAG (Servicio Agricola y Ganadero) Catastro nacional de vides de vinificación 2010 http://www.sag.gob.cl

2. New Zealand Sauvignon Blanc distinct flavor characteristics: sensory, chemical, and consumer aspects;Lund;Am J Enol Vitic,2009

4. Must browning in relation to behaviour of phenolic compounds during oxidation;Cheynier;Am J Enol Vitic,1990

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