Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols

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Title
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
Authors
Keywords
Wine coloring matter, Precipitate, Solid- and solution-state NMR, Wine ageing, Polyphenols, Glycerol, Polysaccharides
Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 229-237
Publisher
Elsevier BV
Online
2015-12-11
DOI
10.1016/j.foodchem.2015.12.013

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