Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

Food Research International

Volumn 44, Issue 3, 2011, Pages 729-738

  Torchio, Fabrizio ^a   Río Segade, Susana ^a   Gerbi, Vincenzo ^a   Cagnasso, Enzo ^a   Rolle, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Central composite design; Color characteristics; Cv Brachetto; Phenolic compounds; Response surface methodology; Sweet sparkling wines

Indexed keywords

CENTRAL COMPOSITE DESIGNS; COLOR CHARACTERISTICS; CV BRACHETTO; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; SWEET SPARKLING WINES;

ANTHOCYANINS; BOTTLES; COLOR; DESIGN; FERMENTATION; FRUITS; ORGANIC POLYMERS; SURFACE PROPERTIES; WINE;

PHENOLS;

VITACEAE;

EID: 79952362021     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.024     Document Type: Article

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