Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature
- 1 December 1999
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 12 (4) , 259-272
- https://doi.org/10.1006/jfca.1999.0834
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
- Comparative flavan-3-ol composition of seeds from different grape varietiesPublished by Elsevier ,2000
- Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification ProcessesJournal of Agricultural and Food Chemistry, 1997
- Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic CompoundsJournal of Agricultural and Food Chemistry, 1995
- Anthocyanin degradation in oxidising grape mustsJournal of the Science of Food and Agriculture, 1994
- Phenolic compounds and polyphenoloxidase in relation to browning in grapes and winesCritical Reviews in Food Science and Nutrition, 1991
- Anthocyanins as parameters for differentiating wines by grape variety, wine-growing region, and wine-making methodsJournal of Food Composition and Analysis, 1990
- Astringency and bitterness of selected phenolics in wineJournal of the Science of Food and Agriculture, 1990
- Mise au point d'une méthode de dosage des phénols simples des vins. Application à des vins d'origines et d'âges différentsOENO One, 1989
- Characterization of 2-S-glutathionyl caftaric acid and its hydrolysis in relation to grape winesJournal of Agricultural and Food Chemistry, 1986
- The phenolic cinnamates of white grapes and wineJournal of the Science of Food and Agriculture, 1978