Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 18-26

  Castillo Sanchez J X ^a   Garcia Falcon M S ^c   Garrido, J ^b   Martinez Carballo E ^c   Martins Dias, L R ^a   Mejuto, X C ^c  

^a INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

^b Estação Vitivinícola Amândio Galhano CVRVV   (Portugal)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

Colour; Flavan 3 ol monomers and polymers; PCA; PLS; Polyphenols; Red wine; Total and monomeric anthocyanins; Wine making

Indexed keywords

ANTHOCYANIN; CASEIN; CATECHIN; FLAVAN 3 OL; FLAVANOL DERIVATIVE; GELATIN; OVALBUMIN; PHENOL DERIVATIVE; POLYVINYLPOLYPYRROLIDINE; PROCYANIDIN DERIVATIVE; PYRROLIDINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; FERMENTATION; GRAPE; PRINCIPAL COMPONENT ANALYSIS; RED WINE; STORAGE; VINICULTURE; WINE INDUSTRY;

EID: 34548349054     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.069     Document Type: Article

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