Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time-Reference-Cited by-同舟云学术

Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time

Published:2000-02-10 Issue:3 Volume:48 Page:736-741
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gómez-Plaza E.¹,Gil-Muñoz R.¹,López-Roca J. M.¹,Martínez A.¹

Affiliation:

1. Centro de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain, and Unidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9902548

Reference22 articles.

1. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

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