Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

LWT

Volumn 42, Issue 7, 2009, Pages 1225-1231

  López, Noelia ^a   Puértolas, Eduardo ^a   Hernández Orte, Purificación ^b   Álvarez, Ignacio ^a   Raso, Javier ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Anthocyanins; Cabernet Sauvignon; Extraction; Maceration; Phenols; Pulsed electric fields; Red wine

Indexed keywords

ANTHOCYANINS; CARBOHYDRATES; CYTOLOGY; ELECTRIC FIELDS;

ANTHOCYANIN CONTENT; CABERNET-SAUVIGNON; COLOR INTENSITY; GRAPE POMACE; MACERATION; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; QUALITY PARAMETERS; RED WINE; TOTAL POLYPHENOLS;

WINE;

VITACEAE;

EID: 64649090817     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.009     Document Type: Article

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