Impact of fermentation technology on the phenolic and volatile composition of German red wines-Reference-Cited by-同舟云学术

Impact of fermentation technology on the phenolic and volatile composition of German red wines

Published:2000-02 Issue:1 Volume:35 Page:81-94
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Fischer Ulrich,Strasser Mario,Gutzler Karlheinz

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00365.x/fullpdf

Reference31 articles.

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2. HPLC Separation and Characterization of Flavonols in the Skins of Vitis vinifera var. Cinsault.;Cheynier;American Journal of Enology and Viticulture,1986

3. Estimation of the Oxidative Changes in Phenolic Compounds of Carignane During Winemaking.;Cheynier;American Journal of Enology and Viticulture,1997

4. Flavor Threshholds of Polyphenolics in Water.;Delcour;American Journal of Enology and Viticulture,1984

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