Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

European Food Research and Technology

Volumn 225, Issue 1, 2007, Pages 127-132

  Cano López, Marta ^a   Pardo Minguez, Francisco ^b   López Roca, Jose María ^a   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Ctra Murcia ^*  (Spain)

Author keywords

Anthocyanin derived compounds; Anthocyanins; Color; Micro oxygenation; Wine

Indexed keywords

FERMENTATION; FOOD ADDITIVES; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OXYGENATION; PHENOLS;

ANTHOCYANIN DERIVED COMPOUNDS; ANTHOCYANINS; COLOR INTENSITY; MICRO-OXYGENATION;

WINE;

EID: 33947430161     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0390-1     Document Type: Article

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