SCOPUS 정보 검색 플랫폼

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

(2) Guadalupe, Zenaida a Ayestarán, Belén a

a UNIVERSITY OF LA RIOJA (Spain)

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;

AGING; ANTHOCYANINS; COLOR COMPONENTS; EVOLUTION; HYDROXYCINNAMIC ACIDS; MONOMERIC FLAVANOLS; PROANTHOCYANIDINS; WINEMAKING;

OPTICAL PROPERTIES;

VITACEAE; VITIS VINIFERA;

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

Times cited : (53)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.