Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 149-158

  Moreno Arribas, M V ^a   Gomez Cordoves C ^a   Martin Alvarez P J ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Industrial red winemaking; Lactic acid bacteria; Lees storage; Oak barrel; Phenolic compounds; Stainless steel tank; Statistical treatments; Technological procedures

Indexed keywords

ACETYLGLUCOSIDE; ANTHOCYANIN; CINNAMOYLGLUCOSIDE; GLUCOSIDE; PYROANTHOCYANIN; UNCLASSIFIED DRUG;

AGING; ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; FERMENTATION; OAK; RED WINE; TANK; WINE INDUSTRY;

EID: 39149098111     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.040     Document Type: Article

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