Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinification of Sherry wines

Food Chemistry

Volumn 56, Issue 1, 1996, Pages 7-13

  Mayen M ^a   Merida J ^a   Medina, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; PHENOL DERIVATIVE; POLYPHENOL; SULFUR DIOXIDE;

ARTICLE; COLOR; FERMENTATION; FOOD SPOILAGE; OXIDATION; WINE;

EID: 0029871676     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00142-5     Document Type: Article

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