Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition
Author:
Affiliation:
1. INRA, UMR Sciences pour l'Oenologie, 2 Place Viala, 34060 Montpellier, France, and INRA, Unité Expérimentale de Pech Rouge, 11430 Gruissan, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf053153k
Reference23 articles.
1. Red wine astringency: a review
2. Effect of Processing on Phenolics of Wines
3. Fulcrand, H.; Atanasova, V.; Salas, E.; Cheynier, V. The fate of anthocyanins in wine: are there determining factors? InRed wine color: revealing the mysteries; Waterhouse, A. L, Kennedy, J, Eds.; ACS Symposium Series 886; American Chemical Society: Washington, DC, 2004; pp 68−85.
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