Maderisation of white wines: I.—Influence of pressing on the susceptibility of the grapes to oxidative browning-Reference-Cited by-同舟云学术

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Maderisation of white wines: I.—Influence of pressing on the susceptibility of the grapes to oxidative browning

Published:1971-01 Issue:1 Volume:22 Page:24-28
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Peri C.,Pompei C.,Montedoro G.,Cantarelli C.

Publisher

Wiley

Subject

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

Reference21 articles.

1. ‘Fermentations et Vinification’, 1968, Vol. II, p. 391 (Paris: I.N.R.A.)

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetics of non-enzymatic oxidation reactions: browning in white wines;European Food Research and Technology;2000-09-05

2. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines;Critical Reviews in Food Science and Nutrition;1991-01

3. Effect of press design and pressing pressures on grape juice components;Journal of Fermentation and Bioengineering;1990-01

4. Polyphenols in Golden Delicious apple juice in relation to method of preparation;Journal of Agricultural and Food Chemistry;1976-05

5. PRODUCTION AND QUALITY EVALUATION OF TABLE WINES*;Journal of the Institute of Brewing;1975-11-12

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