A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2080-2088

  Zanoni, Bruno ^a   Siliani, Silvia ^a   Canuti, Valentina ^a   Rosi, Iolanda ^a   Bertuccioli, Mario ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Equivalent index; Extraction; Kinetics; Modelling; Phenolic compounds; Red wine fermentation

Indexed keywords

EQUIVALENT INDEX; INDUSTRIAL SCALE; KINETIC STUDY; MODELLING; OPERATING CONDITION; PHENOLIC COMPOUNDS; PHENOLICS; POLYMER CONTENT; RED WINE; TOTAL PHENOLS;

PHENOLS; WINE;

FERMENTATION;

VITACEAE;

EID: 77957084806     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02374.x     Document Type: Article

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