Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of sauvignon blanc microferments

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 12, 2010, Pages 7280-7288

  Patel, Parimal ^a   Herbst Johnstone, Mandy ^a   Lee, Soon A ^a   Gardner, Richard C ^a   Weaver, Randy ^a   Nicolau, Laura ^a   Kilmartin, Paul A ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Glutathione; Polyphenols; Pressing; PVPP; Sauvignon blanc; Varietal thiols; Wine aroma

Indexed keywords

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; POLYPHENOL;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FERMENTATION; FOOD HANDLING; GRAPE; METABOLISM; METHODOLOGY; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE; ANALYSIS; EVALUATION STUDY; PROCEDURES; VITIS;

ANTIOXIDANTS; BEVERAGES; FERMENTATION; FLAVONOIDS; FOOD HANDLING; PHENOLS; SACCHAROMYCES CEREVISIAE; VITIS; WINE; POLYPHENOLS;

PASSIFLORA EDULIS;

EID: 77953648643     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100200e     Document Type: Article

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