Effects of grape destemming on the polyphenolic and volatile content of fino sherry wine during alcoholic fermentation

Food Science and Technology International

Volumn 11, Issue 4, 2005, Pages 233-242

  Benitez P ^a   Castro, R ^a   Natera, R ^a   Garcia Barroso C ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Destemming; Fermentation; Fino sherry wine; Polyphenolic compounds; Volatile compounds

Indexed keywords

FERMENTATION; FRUITS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

DESTEMMED GRAPES; GRAPE VARIETY; ORGANOLEPTIC CHARACTERISTICS; VOLATILE CONTENT;

WINE;

BEVERAGES; FERMENTATION; FRUITS; POLYPHENOLICS;

VITIS SP.;

EID: 24944432349     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205056779     Document Type: Article

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