Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 16, 2002, Pages 4525-4530

  Revilla, Isabel ^a   González SanJosé, Maria Luisa ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

Color; Factor analysis; Multivariate evaluation; Pectolytic enzymes; Phenolic compounds; Red wine

Indexed keywords

ANTHOCYANIN; ENZYME; PHENOL DERIVATIVE; POLYGALACTURONASE;

ANALYSIS OF VARIANCE; ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; COLOR; EXTRACTION; FACTORIAL ANALYSIS; FERMENTATION; FOOD HANDLING; FOOD PROCESSING; FOOD STORAGE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; PH; QUALITY CONTROL; SPECTROPHOTOMETRY; WINE;

VITIS SP.;

ANALYSIS OF VARIANCE; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FERMENTATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; PHENOLS; POLYGALACTURONASE; SPECTROPHOTOMETRY; VITIS; WINE;

EID: 0037205621     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020175n     Document Type: Article

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