Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 528-540

  Del Barrio Galán, Rubén ^a   Pérez Magariño, Silvia ^a   Ortega Heras, Miriam ^a  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Chips; Mannoproteins; Micro oxygenation; Polysaccharides; Red wine; Yeast derivatives

Indexed keywords

AGEING PROCESS; CHIPS; COLOUR STABILITY; EFFECT OF AGEING; GLUCANASE; MANNOPROTEINS; MICRO-OXYGENATION; OAK BARRELS; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; POSITIVE EFFECTS; RED WINE; SENSORY ANALYSIS;

CATALYSTS; ENZYMES; OXYGENATION; OXYGENATORS; PHENOLS; WINE; YEAST;

POLYSACCHARIDES;

ANTHOCYANIN; BETA GLUCAN HYDROLASE; GELATIN; PHENOL DERIVATIVE; POLYSACCHARIDE;

AGING; ARTICLE; COLOR; CONTROLLED STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEE; OAK; OXYGENATION; RED WINE; SENSORY ANALYSIS; YEAST;

EID: 79952313070     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.035     Document Type: Article

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