Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines

Analytica Chimica Acta

Volumn 563, Issue 1-2 SPEC. ISS., 2006, Pages 109-115

  Alvarez I ^a   Aleixandre, J L ^a   Garcia M J ^a   Lizama, V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cryomaceration; Dry ice; Phenolic compounds; Red wine; Volatile composition

Indexed keywords

FERMENTATION; IONIZATION; PIGMENTS; WINE;

CRYOMACERATION; DRY ICE; RED WINE;

VOLATILE ORGANIC COMPOUNDS;

ANTHOCYANIN; AROMATIC COMPOUND; MALVIDIN CHLORIDE GLUCOSIDE; PHENOL DERIVATIVE; TANNIN; VOLATILE AGENT;

CONFERENCE PAPER; FERMENTATION; GRAPE JUICE; PRIORITY JOURNAL; RED WINE; TEMPERATURE SENSITIVITY;

VITACEAE; VITIS SP.; VITIS VINIFERA;

EID: 33645234861     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2005.10.068     Document Type: Conference Paper

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