Comparison of traditional and reductive winemaking: Influence on some fixed components and sensorial characteristics

European Food Research and Technology

Volumn 231, Issue 1, 2010, Pages 85-91

  Antonelli, Andrea ^a   Arfelli, Giuseppe ^b   Masino, Francesca ^a   Sartini, Elisa ^c  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Phenolic compounds; Reductive winemaking; Sauvignon blanc; Trebbiano romagnolo

Indexed keywords

DATA SETS; OXIDATION PREVENTION; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; REDUCING SUGARS; VOLATILE ACIDITY;

ACIDS; PHENOLS; SUGAR (SUCROSE);

PRINCIPAL COMPONENT ANALYSIS;

VITACEAE;

EID: 77952421357     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1250-6     Document Type: Article

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