Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 1, 2010, Pages 121-131

  Cortés, Sandra ^a   Salgado, José M ^b   Rivas, Beatriz ^b   Torrado, Ana M ^b   Domínguez, José M ^b  

^a Viticulture and Enology Center of Galicia (EVEGA)   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Antioxidant activity; Fermentation kinetics; Fructose; Low temperature; Sweet wines; Vino tostado

Indexed keywords

ACETIC ACID; ANTIOXIDANT; CARBOHYDRATE; FRUCTOSE; GLUCOSE; GLYCEROL; SUGAR INTAKE;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; FRUIT; GRAPE; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SPAIN; SUGAR INTAKE; TASTE; TEMPERATURE; WINE; ANALYSIS; VITIS;

ACETIC ACID; ANTIOXIDANTS; CARBOHYDRATES; DIETARY SUCROSE; FERMENTATION; FOOD TECHNOLOGY; FRUCTOSE; FRUIT; GLUCOSE; GLYCEROL; SACCHAROMYCES CEREVISIAE; SPAIN; TASTE; TEMPERATURE; VITIS; WINE;

VITACEAE;

EID: 70450028504     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3794     Document Type: Article

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