Behavior of monosaccharides, phenolic compounds, and color of red wines aged in used oak barrels and in the bottle

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4613-4618

  Del Alamo, M ^a   Bernal, J L ^a   Gomez Cordoves, C ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Aging; Carbohydrates; Color; Polyphenols; Quercus alba; Quercus robur; Quercus sessilis; Red wine

Indexed keywords

MONOSACCHARIDE; PHENOL DERIVATIVE;

ARTICLE; CHEMICAL ANALYSIS; COLOR; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE; WINE;

COLOR; FOOD PACKAGING; MONOSACCHARIDES; PHENOLS; WINE;

QUERCUS; QUERCUS ALBA; QUERCUS ROBUR;

EID: 0033784583     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9909050     Document Type: Article

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