Comparative Study of the Enological Potential of Different Winemaking Byproducts: Implications in the Antioxidant Activity and Color Expression of Red Wine Anthocyanins in a Model Solution-Reference-Cited by-同舟云学术

Comparative Study of the Enological Potential of Different Winemaking Byproducts: Implications in the Antioxidant Activity and Color Expression of Red Wine Anthocyanins in a Model Solution

Published:2014-05-08 Issue:29 Volume:62 Page:6975-6983
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jara-Palacios M. José¹,Gordillo Belén¹,González-Miret M. Lourdes¹,Hernanz Dolores¹,Escudero-Gilete M. Luisa¹,Heredia Francisco J.¹

Affiliation:

1. Laboratorio de Color y Calidad de Alimentos, Área de Nutrición y Bromatologı́a, and ‡Departamento of Quı́mica Analı́tica, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500978n

Reference37 articles.

1. Current Trends in Green Technologies in Food Production and Processing

2. Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process

3. ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY

4. Valorization of winery waste vs. the costs of not recycling

5. Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

Cited by 30 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. Improvement of the Thermo-Oxidative Stability of Biobased Poly(butylene succinate) (PBS) Using Biogenic Wine By-Products as Sustainable Functional Fillers;Polymers;2023-05-31

2. Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition;Fermentation;2022-11-29

3. Evolution of the Crown Procyanidins’ Tetramer during Winemaking and Aging of Red Wine;Foods;2022-10-13

4. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products;Foods;2022-06-08

5. Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate;Food Chemistry;2021-06