The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
出版年份 2016 全文链接
标题
The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 7, Pages C1669-C1678
出版商
Wiley
发表日期
2016-05-31
DOI
10.1111/1750-3841.13340
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations
- (2015) Bo Zhang et al. FOOD CHEMISTRY
- Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
- (2015) Susana Río Segade et al. FOOD RESEARCH INTERNATIONAL
- Gallic acid suppresses inflammation in dextran sodium sulfate-induced colitis in mice: Possible mechanisms
- (2015) Ashok Kumar Pandurangan et al. INTERNATIONAL IMMUNOPHARMACOLOGY
- Impact of Adding White Pomace to Red Grapes on the Phenolic Composition and Color Stability of Syrah Wines from a Warm Climate
- (2014) Belén Gordillo et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
- (2014) C. Alcalde-Eon et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters
- (2013) Bianxia Bai et al. FOOD CHEMISTRY
- Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
- (2013) Belén Gordillo et al. FOOD CHEMISTRY
- Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
- (2013) José Luis Aleixandre-Tudó et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines
- (2013) Yan-Xia Liu et al. JOURNAL OF FOOD SCIENCE
- Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements
- (2012) Matilde García-Marino et al. FOOD RESEARCH INTERNATIONAL
- Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties
- (2012) Matilde García-Marino et al. FOOD RESEARCH INTERNATIONAL
- Phenolic composition and antioxidant activity of Eucalyptus grandis, E. urograndis (E. grandis×E. urophylla) and E. maidenii bark extracts
- (2012) Sónia A.O. Santos et al. INDUSTRIAL CROPS AND PRODUCTS
- Ferulic acid is nephrodamaging while gallic acid is renal protective in long term treatment of chronic kidney disease
- (2011) Chiung-Chi Peng et al. CLINICAL NUTRITION
- A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
- (2011) M.E. Alañón et al. FOOD CHEMISTRY
- Changes in Phenolic Compounds of Aragón Red Wines During Alcoholic Fermentation
- (2011) E. Puértolas et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation
- (2008) Inmaculada Álvarez et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
- (2008) S GONZALEZMANZANO et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started