Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 271-278

  Gómez Míguez, Manuela ^a   González Miret, M Lourdes ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Anthocyanins; Cold maceration; Colour; Syrah wines

Indexed keywords

ALCOHOLS; CALORIMETRY; COLOR; FERMENTATION;

ANTHOCYANINS; COLD MACERATION; COLORIMETRIC PARAMETERS; SYRAH WINES;

WINE;

EID: 33748789068     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.054     Document Type: Article

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