Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6550-6557

  Sun, Baoshan ^a   Neves, Ana C ^a   Fernandes, Tiago A ^a   Fernandes, Ana L ^b   Mateus, Nuno ^b   De Freitas, Vítor ^b   Leandro, Conceição ^a   Spranger, Maria I ^a  

^a INIA Dois Portos   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

antioxidant activity; phenolic composition; Red wine; sensory property; vinification

Indexed keywords

ANTIOXIDANT ACTIVITIES; PHENOLIC COMPOSITION; RED WINE; SENSORY PROPERTIES; VINIFICATION;

COLUMN CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; WINE;

PHENOLS;

ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; GRAPE; HUMAN; METABOLISM; MICROBIOLOGY; TASTE; WINE;

ANTIOXIDANTS; FERMENTATION; FLAVONOIDS; FOOD HANDLING; HUMANS; INDUSTRIAL MICROBIOLOGY; PHENOLS; TASTE; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 79959252503     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201383e     Document Type: Article

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