Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1063-1070

  Puertolas E ^a   Saldana G ^a   Condon S ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Aging; Anthocyanins; Cabernet Sauvignon; HPLC; Polyphenols; Pulsed electric fields; Red wine

Indexed keywords

ANTHOCYANIN; COUMARIC ACID; FLAVAN DERIVATIVE; FLAVONOL DERIVATIVE; POLYPHENOL DERIVATIVE;

AGING; ARTICLE; CABERNET SAUVIGNON; CHEMICAL COMPOSITION; CHEMICAL REACTION; FOOD PROCESSING; GRAPE; PULSED ELECTRIC FIELD; RED WINE; WINE INDUSTRY;

VITACEAE;

EID: 70449091820     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.018     Document Type: Article

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