Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary-Reference-Cited by-同舟云学术

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Effects of aging in oak barrels on the trans-resveratrol and anthocyanin concentration of red wines from Hungary

Published:2019-09 Issue:3 Volume:48 Page:349-357
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Guld Zs.¹,Rácz A.²,Tima H.³,Kállay M.¹,Sárdy D. Nyitrainé¹

Affiliation:

1. Department of Oenology, Faculty of Horticulture, Szent István University, H-1118 Budapest, Ménesi út 45. Hungary

2. Research Centre for Natural Sciences, Hungarian Academy of Sciences, H-1117 Budapest, Magyar tudósok krt. 2. Hungary

3. Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, H-1118 Budapest, Somlói út 14-16. Hungary

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/066.2019.0004

Reference22 articles.

1. Wine Resveratrol: From the Ground Up

2. Resveratrol selectively inhibits leukemia cells: a prospective agent for ex vivo bone marrow purging

3. Monitoring trans-Resveratrol in Grape Berry Skins During Ripening and in Corresponding Wines by HPLC

4. Phenolic characterisation of red grapes autochthonous to Andalusia

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1. Wine Polyphenol Content during the Fermentation of Vitis vinifera CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine;Applied Sciences;2023-07-18

2. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period;European Food Research and Technology;2023-04-05

3. Diverse phenolic responses of six varietal wines (Vitis vinifera L.) throughout ageing in contact with a single type of oak barrels;International Journal of Food Science & Technology;2023-03-30

4. Walnut ‘Esterhazy kesei’ for Small-scale Cultivation;HortScience;2022-04

5. Different approaches to enhance resveratrol content in wine;Ciência e Técnica Vitivinícola;2022

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