Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

Food Research International

Volumn 44, Issue 1, 2011, Pages 84-91

  Fernández, Oscar ^a   Martínez, Olga ^a   Hernández, Zenaida ^b   Guadalupe, Zenaida ^a   Ayestarán, Belén ^a  

^a Ctra Burgos Km 6   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Glucanases pectinases; Acidification; Color and sensorial analysis; Induced lysis; Lees; Monoglucosylated anthocyanins; Proanthocyanidins

Indexed keywords

ACIDIFICATION; INDUCED LYSIS; LEES; MONOGLUCOSYLATED ANTHOCYANINS; PROANTHOCYANIDINS; SENSORIAL ANALYSIS;

CATALYSTS; COLOR; ENZYMES; PHENOLS;

WINE;

EID: 78651427508     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.11.008     Document Type: Article

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