Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 7, 2003, Pages 2089-2095

  Angeles Pozo Bayon M ^a   Hernández, M Teresa ^a   Martín Álvarez, Pedro J ^a   Polo, M Carmen ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Blanc de noir sparkling wines; Phenolic compounds; Rose sparkling wines; White sparkling wines

Indexed keywords

ASTRAGALIN; CAFTARIC ACID; COUTARIC ACID; ETHYL 4 COUMARIC ACID; ETHYLCAFFEIC ACID; ETHYLCAFTARIC ACID; LIGNAN DERIVATIVE; PARA COUMARIC ACID; PHENOL DERIVATIVE; PICEID; SYRINGIC ACID; TAXIFOLIN; TRYPTOPHOL; UNCLASSIFIED DRUG;

ARTICLE; CIS TRANS ISOMERISM; CLUSTER ANALYSIS; FOOD ANALYSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; HYDROXYBENZOIC ACIDS; MASS SPECTROMETRY; MOLECULAR WEIGHT; PHENOLS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; STILBENES; TIME FACTORS; VITIS; WINE;

VITACEAE; VITIS SP.;

EID: 0242417593     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021017z     Document Type: Article

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