The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine-Reference-Cited by-同舟云学术

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Published:2016-10-31 Issue:11 Volume:21 Page:1445
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Chen Kai,Escott Carlos,Loira Iris,del Fresno Juan,Morata Antonio,Tesfaye Wendu,Calderon Fernando,Benito Santiago,Suárez-Lepe Jose

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/21/11/1445/pdf

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3. Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process

4. Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae;Benito;Food Technol. Biotechnol.,2015

5. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

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