Comparison of the Evolution of Low Molecular Weight Phenolic Compounds in Typical Sherry Wines: Fino, Amontillado, and Oloroso-Reference-Cited by-同舟云学术

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Comparison of the Evolution of Low Molecular Weight Phenolic Compounds in Typical Sherry Wines: Fino, Amontillado, and Oloroso

Published:2002-11-21 Issue:26 Volume:50 Page:7556-7563
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

García Moreno M. Valme¹,Barroso Carmelo García¹

Affiliation:

1. Department of Analytical Chemistry, Faculty of Science, University of Cádiz, Apdo 40, 11510 Puerto Real, Cádiz, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020271o

Reference34 articles.

Cited by 33 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. Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar;Journal of the Science of Food and Agriculture;2023-10-09

2. Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System;Foods;2022-12-15

3. Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts;Fermentation;2022-08-10

4. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System;Molecules;2022-01-07

5. Fortified wines;Managing Wine Quality;2022

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