Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 64-70

  Valentão, Patrícia ^a   Seabra, Rosa M ^a   Lopes, Graciliana ^a   Silva, Luís R ^b,c   Martins, Vitor ^d   Trujillo, Martha E ^c   Velázquez, Encarna ^c   Andrade, Paula B ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^c UNIVERSITY OF SALAMANCA   (Spain)

^d Sogrape Vinhos   (Portugal)

Author keywords

Anthocyanins; D o red wine; Dekkera bruxellensis; Organic acids; Volatile phenols

Indexed keywords

2 OXOGLUTARIC ACID; ANTHOCYANIN; CARBOXYLIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN; LACTIC ACID; MALIC ACID; MALVIDIN CHLORIDE; MALVIDIN CHLORIDE GLUCOSIDE; PELARGONIDIN; PHENOL DERIVATIVE; QUINIC ACID; SHIKIMIC ACID; TARTARIC ACID;

ARTICLE; DEKKERA BRUXELLENSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PORTUGAL; RED WINE; ULTRAVIOLET SPECTROSCOPY; YEAST;

DEKKERA BRUXELLENSIS; VITACEAE;

EID: 33747028271     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.09.010     Document Type: Article

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