Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines
Author:
Affiliation:
1. School of Functional Food and Wine
2. Shenyang Pharmaceutical University
3. Shenyang
4. China
5. China Resources Double-Crane Pharmaceutical Co., Ltd.
6. Beijing
7. School of Traditional Chinese Materia Medica
8. School of Pharmacy
Abstract
The effect of tannin addition on the wine overall quality were investigated and an ideal tannin addition was recommended for wine quality improving.
Funder
Natural Science Foundation of Liaoning Province
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/C9RA09846A
Reference47 articles.
1. OIV , International code of oenological practices, part II, oenological practices and treatments, 3.2 clarification of wine , Paris, France , 2012
2. Validation of a Mass Spectrometry Method To Quantify Oak Ellagitannins in Wine Samples
3. Analysis of grape and wine tannins: Methods, applications and challenges
4. Effect of Addition of Commercial Grape Seed Tannins on Phenolic Composition, Chromatic Characteristics, and Antioxidant Activity of Red Wine
5. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
Cited by 9 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. Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status;Foods;2023-07-26
2. Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine;Molecules;2023-07-06
3. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period;European Food Research and Technology;2023-04-05
4. Red wine coloration: A review of pigmented molecules, reactions, and applications;Comprehensive Reviews in Food Science and Food Safety;2022-08
5. Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins;Wood Science and Technology;2022-07-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3