Application of chemometric techniques in obtaining macerates with phenolic compound content similar to that of wines from the Jerez-Shery region subjected to oxidative aging

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 5, 1999, Pages 1836-1844

  Monedero, Luis ^a   Olalla, Manuel ^a   Martín Lagos, Francisco ^a   Lopez, Herminia ^a   Lopez, Maria C ^a  

^a Campus Universitario De Cartuja   (Spain)

Author keywords

Accelerated aging; Jerez Sherry; Oxidative aging; Phenolic compounds

Indexed keywords

ALDEHYDE; CARBOXYLIC ACID; PHENOL DERIVATIVE; WOOD;

AGING; ARTICLE; CHEMOMETRIC ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; OXIDATION; REPRODUCIBILITY; SPAIN; TREE; WINE;

ALDEHYDES; CARBOXYLIC ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; PHENOLS; REPRODUCIBILITY OF RESULTS; SPAIN; TREES; WINE;

QUERCUS;

EID: 0032821907     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9810315     Document Type: Article

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