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American Journal of Enology and Viticulture
Volumn 49, Issue 4, 1998, Pages 389-396
Effect of different clarification treatments on the amino acid content of chardonnay musts and wines
Author keywords

Chardonnay; Clarification; High performance liquid chromatography; Maceration; Must; Principal component analysis; PTC amino acids; Wine
Indexed keywords

AMINO ACID ANALYSIS; BENTONITE; CENTRIFUGATION; DETERMINATION OF CONTENT; ENZYME; MUST; SILICA GEL; WINE CLARIFICATION; WINE PRODUCTION;
EID: 0032463910     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (7)
References (11)
  • 1
    • 0004202155 scopus 로고
    • Association of Official Agricultural Chemists, Washington, DC
    • th ed.). Association of Official Agricultural Chemists, Washington, DC (1970).
    • (1970) th Ed.)
  • 2
    • 26444565044 scopus 로고
    • Consecuencias del desfangado de los mostos
    • Casp, A. Consecuencias del desfangado de los mostos. Vitivinicultura 7:29-32 (1990).
    • (1990) Vitivinicultura , vol.7 , pp. 29-32
    • Casp, A.1
  • 3
    • 26444476803 scopus 로고
    • Genèse des odeurs et des gouts anormaux des vins
    • Colagrande, O., V. Mazzoleni, and A. Silva. Genèse des odeurs et des gouts anormaux des vins. Rev. Fr. Oenol. 115:27-38 (1988).
    • (1988) Rev. Fr. Oenol. , vol.115 , pp. 27-38
    • Colagrande, O.1    Mazzoleni, V.2    Silva, A.3
  • 4
    • 0008739692 scopus 로고
    • Las proteínas de los mostos y los vinos: Importancia tecnológica y técnicas analíticas para su estudio
    • Correa, I. and M. C. Polo. Las proteínas de los mostos y los vinos: importancia tecnológica y técnicas analíticas para su estudio. Rev. Agroquim. Tecnol. Aliment. 31(3):5511-5521 (1991).
    • (1991) Rev. Agroquim. Tecnol. Aliment. , vol.31 , Issue.3 , pp. 5511-5521
    • Correa, I.1    Polo, M.C.2
  • 5
    • 21944436270 scopus 로고    scopus 로고
    • Optimization of amino acid derivatization by phenylisothiocyanate and separation by HPLC
    • Guitart, A., P. Hernández-Orte, and J. Cacho. Optimization of amino acid derivatization by phenylisothiocyanate and separation by HPLC. Química Analitica 15:217-223 (1996).
    • (1996) Química Analitica , vol.15 , pp. 217-223
    • Guitart, A.1    Hernández-Orte, P.2    Cacho, J.3
  • 6
    • 0030791950 scopus 로고    scopus 로고
    • Effects of maceration on the amino acid content of Chardonnay musts and wines
    • Guitart, A., P. Hernández-Orte, and J. Cacho. Effects of maceration on the amino acid content of Chardonnay musts and wines. Vitis. 36:43-47 (1997).
    • (1997) Vitis. , vol.36 , pp. 43-47
    • Guitart, A.1    Hernández-Orte, P.2    Cacho, J.3
  • 7
    • 0030906863 scopus 로고    scopus 로고
    • Amino acid determination in musts and wines by HPLC after derivatization with phenylisothiocyanate
    • Hernández-Orte, P., A. Guitart, and J. Cacho. Amino acid determination in musts and wines by HPLC after derivatization with phenylisothiocyanate. Am. J. Enol. Vitic. 48:229-235 (1997).
    • (1997) Am. J. Enol. Vitic. , vol.48 , pp. 229-235
    • Hernández-Orte, P.1    Guitart, A.2    Cacho, J.3
  • 8
    • 26444607284 scopus 로고
    • Conocimiento y elaboración del vino
    • Ed. Mundi-Prensa, Madrid
    • Peynaud, E. Conocimiento y elaboración del vino. In: Enologia Práctica. pp 229-232. Ed. Mundi-Prensa, Madrid (1983).
    • (1983) Enologia Práctica , pp. 229-232
    • Peynaud, E.1
  • 10
    • 26444582080 scopus 로고
    • Clarificación de mostos
    • Tienda, P., and J. Hidalgo. Clarificación de mostos. Vitivinicultura. 7:34-38 (1990).
    • (1990) Vitivinicultura , vol.7 , pp. 34-38
    • Tienda, P.1    Hidalgo, J.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.