Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine

Journal of the Science of Food and Agriculture

Volumn 78, Issue 3, 1998, Pages 297-307

  Bakker, J ^a   Bridle, P ^a   Bellworthy, S J ^a   Garcia Viguera, C ^b   Reader, H P ^c   Watkins, S J ^c  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b RESEARCH GROUP ON QUALITY   (Spain)

^c Cockburn Smithes ^*  (Portugal)

Author keywords

Anthocyanins; Colour; Sensory; Sulphur dioxide; Wine

Indexed keywords

ANTHOCYANIN; COLORIMETRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALVIDIN 3 GLUCOSIDE; SPECTROMETRY; SULFUR DIOXIDE; VITIS VINIFERA; WINE PRODUCTION;

EID: 0031742318     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199811)78:3<297::AID-JSFA117>3.0.CO;2-G     Document Type: Article

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