Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents-Reference-Cited by-同舟云学术

Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents

Published:2008-06-18 Issue:14 Volume:56 Page:5932-5941
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cano-López Marta¹,Pardo-Mínguez Francisco¹,Schmauch Gregory¹,Saucier Cedric¹,Teissedre Pierre-Louis¹,López-Roca Jose María¹,Gómez-Plaza Encarna¹

Affiliation:

1. Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Spain, Bodegas San Isidro, Jumilla, Murcia, Spain, and Faculté d’Oenologie, Université Victor Segalen, Bordeaux 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8006147

Reference57 articles.

1. Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

2. Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation

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