Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

European Food Research and Technology

Volumn 228, Issue 4, 2009, Pages 501-510

  Álvarez, Inmaculada ^a   Aleixandre, José Luis ^a   García, María José ^a   Lizama, Victoria ^a   Aleixandre Tudó, José Luis ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Copigmentation; Polyphenolic compounds; Prefermentative maceration; Red wine

Indexed keywords

BIOCHEMICAL ENGINEERING; BIOPOLYMERS; CARBON DIOXIDE; FERMENTATION; ORGANIC COMPOUNDS; PHENOLS; POLYSACCHARIDES;

CAFFEIC ACIDS; CONCENTRATION OF; COPIGMENTATION; COPIGMENTS; DRY ICES; GRAPE SEEDS; GRAPE SKINS; MACERATION TREATMENTS; MALOLACTIC FERMENTATIONS; POLYMERISATION; POLYPHENOLIC COMPOUNDS; POLYPHENOLS; PREFERMENTATIVE COLD MACERATIONS; PREFERMENTATIVE MACERATION; RED WINE; TEMPRANILLO;

WINE;

VITACEAE;

EID: 58849109783     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0957-0     Document Type: Article

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