Xanthylium salts formation involved in wine colour changes-Reference-Cited by-同舟云学术

Xanthylium salts formation involved in wine colour changes

Published:2000-02 Issue:1 Volume:35 Page:63-74
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Es-Safi Nour-Eddine,Guernevé Christine,Fulcrand Hélène,Cheynier Véronique,Moutounet Michel

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00339.x/fullpdf

Reference26 articles.

1. Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape wines.;Cheynier;Journal of Agricultural and Food Chemistry,1986

2. Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines.;Cheynier;American Journal of Enology and Viticulture,1989

3. Must browning in relation to the behaviour of phenolic compounds during oxidation.;Cheynier;American Journal of Enology and Viticulture,1990

4. HPLC determination of the free o-quinones of trans-caffeoyltartaric acid, 2-S-glutathionyl caffeoyltartaric acid and catechin in grape must.;Cheynier;Journal of Chromatography,1990

5. Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines

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