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Volumn 228, Issue 1, 2008, Pages 29-38

Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. "tempranillo" during vinification and aging

Author keywords

Aging; Anthocyanins; Color components; Evolution; Hydroxycinnamic acids; Monomeric flavanols; Proanthocyanidins; Winemaking

Indexed keywords

ABS RESINS; ACIDS; BIOCHEMICAL ENGINEERING; COLOR; CONCENTRATION (PROCESS); DYES; FERMENTATION; MONOMERS; PHENOLS; POLYMERS; WINE;

EID: 54249091582     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0902-2     Document Type: Article
Times cited : (50)

References (40)
  • 24
    • 49249122867 scopus 로고    scopus 로고
    • Waterhouse AL, Kennedy JA (eds) Red wine color: exploring the mysteries American Chemical Society, Washington, DC
    • Levengood J, Boulton R (2004) In: Waterhouse AL, Kennedy JA (eds) Red wine color: exploring the mysteries, ACS Symp Ser, vol 886. American Chemical Society, Washington, DC, pp 35-52
    • (2004) ACS Symp ser , vol.886 , pp. 35-52
    • Levengood, J.1    Boulton, R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.