Effect of Pulsed Electric Field Processing of Red Grapes on Wine Chromatic and Phenolic Characteristics during Aging in Oak Barrels

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2351-2357

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

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Aging; Cabernet sauvignon; Color; Oak barrels; Polyphenols; Pulsed electric fields; Red wine

Indexed keywords

FLAVORING AGENT; FOOD DYE; PHENOL DERIVATIVE;

ARTICLE; ELECTROSTIMULATION; FERMENTATION; FOOD HANDLING; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METHODOLOGY; ODOR; PILOT STUDY; SPECTROPHOTOMETRY; TASTE; VOLATILIZATION; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTRIC STIMULATION; FERMENTATION; FLAVORING AGENTS; FOOD COLORING AGENTS; FOOD HANDLING; HUMANS; ODORS; PHENOLS; PILOT PROJECTS; SPECTROPHOTOMETRY; TASTE; VITIS; VOLATILIZATION; WINE;

VITACEAE;

EID: 77249178232     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904035v     Document Type: Article

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