Analysis of non-coloured phenolics in red wine: Effect of Dekkera bruxellensis yeast

Food Chemistry

Volumn 89, Issue 2, 2005, Pages 185-189

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

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF SALAMANCA   (Spain)

^c Campus Universitário de Santiago   (Portugal)

Author keywords

D o red wine; Dekkera bruxellensis; HPLC DAD; Non coloured phenolics

Indexed keywords

4 COUMAROYLTARTARIC ACID; CAFFEIC ACID; CAFFEOYLTARTARIC ACID; FLAVONOID; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; TARTARIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; DEKKERA BRUXELLENSIS; FOOD ANALYSIS; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; NONHUMAN; PLANT GROWTH; PORTUGAL; QUANTITATIVE ANALYSIS; RED WINE; YEAST;

DEKKERA BRUXELLENSIS; VITACEAE;

EID: 4143062566     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.019     Document Type: Article

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