Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White Wine-Reference-Cited by-同舟云学术

Combined Effects of Prefermentative Skin Maceration and Oxygen Addition of Must on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics of Airén White Wine

Published:2011-10-27 Issue:22 Volume:59 Page:12171-12182
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cejudo-Bastante María Jesús¹,Castro-Vázquez Lucía¹,Hermosín-Gutiérrez Isidro²,Pérez-Coello María Soledad¹

Affiliation:

1. Analytical Chemistry and Food Science Department, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Avenida Camilo José Cela 10, 13071 Ciudad Real, Spain

2. IRICA (Instituto Regional de Investigación Científica Aplicada), Escuela Universitaria de Ingeniería Técnica Agrícola, Universidad de Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202679y

Reference43 articles.

1. Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines

2. Browning susceptibility of white wine and antioxidant effect of glutathione

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