Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines-Reference-Cited by-同舟云学术

Effect of Red Grapes Co-winemaking in Polyphenols and Color of Wines

Published:2005-08-25 Issue:19 Volume:53 Page:7609-7616
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lorenzo Cándida¹,Pardo Francisco¹,Zalacain Amaya¹,Alonso Gonzalo Luis¹,Salinas Maria Rosario¹

Affiliation:

1. Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Universidad Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain, and Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050848c

Reference55 articles.

1. Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic Compounds

2. Effect of different oak woods on aged wine color and anthocyanin composition

3. Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

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