Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1482-1487

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

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Anthocyanins; Cabernet Sauvignon; HPLC; Pulsed electric fields; Ros wine

Indexed keywords

ANTHOCYANIN CONTENT; ANTHOCYANINS; CABERNET-SAUVIGNON; CENTRAL COMPOSITE; COLD TEMPERATURES; EXPERIMENTAL DESIGN; HPLC; OXIDATION OF PHENOL; PULSED ELECTRIC FIELD; RESPONSE SURFACE MODELS; TEMPERATURE REDUCTION;

ELECTRIC FIELDS; FRUITS; PHENOLS; STATISTICS;

WINE;

ANTHOCYANIN; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 O (6 O 4 COUMAROYL)GLUCOSIDE; DELPHINIDIN; DELPHINIDIN 3 GLUCOSIDE; DELPHINIDIN 3 O (6 O 4 COUMAROYL)GLUCOSIDE; DELPHINIDIN 3 O (6 O ACETYL)GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; MALVIDIN 3 O (6 O 4 COUMAROYL)GLUCOSIDE; PEONIDIN 3 GLUCOSIDE; PEONIDIN 3 O (6 O 4 COUMAROYL)GLUCOSIDE; PETUNIDIN 3 GLUCOSIDE; PETUNIDIN 3 O (6 O 4 COUMAROYL)GLUCOSIDE; PHENOL; UNCLASSIFIED DRUG;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION; PULSED ELECTRIC FIELD; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY; WINE;

VITACEAE;

EID: 78751574039     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.164     Document Type: Article

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