Addition of phenolic acids on the reduction of methanol content in wine

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Hou, C Y ^a   Lin, Y S ^a   Wang, Y T ^b   Jiang, C M ^c   Lin, K T ^a   Wu, M C ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b HSING WU UNIVERSITY   (Taiwan)

^c NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

Commercial pectic enzyme; Coumaric acid; Gallic acid; Methanol; Wine

Indexed keywords

CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CARBOXYLESTERASE; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; FERULIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; METHANOL; PECTIN LYASE; PECTINESTERASE; PHENOLIC ACID; POLYGALACTURONASE; POLYSACCHARIDE LYASE;

ARTICLE; CHEMISTRY; DRUG EFFECT; METABOLISM; STANDARD; WINE;

CAFFEIC ACIDS; CARBOXYLIC ESTER HYDROLASES; CINNAMATES; COUMARIC ACIDS; GALLIC ACID; HYDROXYBENZOIC ACIDS; METHANOL; POLYGALACTURONASE; POLYSACCHARIDE-LYASES; WINE;

EID: 44949188477     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00768.x     Document Type: Article

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