Comparative changes in color features and pigment composition of red wines aged in oak and cherry wood casks

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6575-6582

  Chinnici, Fabio ^a   Natali, Nadia ^a   Sonni, Francesca ^a   Bellachioma, Attilio ^b   Riponi, Claudio ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Enologica Vason Srl ^*  (Italy)

Author keywords

anthocyanins; Cherry wood; color; oak; red wine; wine aging

Indexed keywords

CHERRY WOOD; COLOR DENSITY; COLOR FEATURES; OAK; PIGMENT COMPOSITION; POLYMERIC COMPOUNDS; RED WINE; WINE AGING;

ANTHOCYANINS; COLOR; WINE;

WOOD;

ANTHOCYANIN;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; INSTRUMENTATION; OAK; PRUNUS; WINE; WOOD;

ANTHOCYANINS; COLOR; FOOD HANDLING; FOOD PACKAGING; PRUNUS; QUERCUS; WINE; WOOD;

ANTHOCYANINS; COLOR; QUERCUS; QUERCUS FALCATA PAGODAEFOLIA; WOOD;

EID: 79959267584     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2005518     Document Type: Article

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