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Volumn 228, Issue 1, 2008, Pages 29-38
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Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. "tempranillo" during vinification and aging
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Author keywords
Aging; Anthocyanins; Color components; Evolution; Hydroxycinnamic acids; Monomeric flavanols; Proanthocyanidins; Winemaking
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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;
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EID: 54249091582
PISSN: 14382377
EISSN: 14382385
Source Type: Journal
DOI: 10.1007/s00217-008-0902-2 Document Type: Article |
Times cited : (50)
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References (40)
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