Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Food Chemistry

Volumn 130, Issue 1, 2012, Pages 111-120

  Marquez, Ana ^a   Serratosa, Maria P ^a   Lopez Toledano, Azahara ^a   Merida, Julieta ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Chamber drying; Phenolic compounds; Red grapes; Red wines

Indexed keywords

ANDALUSIA; CHAMBER-DRYING; CONTROLLED CONDITIONS; CONTROLLED TEMPERATURE; DRYING PROCESS; END-PRODUCTS; GRAPE SKIN; GRAPE VARIETY; HIGH CONCENTRATION; HIGH QUALITY; HUMIDITY CONDITIONS; PHENOLIC COMPOUNDS; RED GRAPES; RED WINE; RED WINES; SUGAR CONTENT; TEMPRANILLO;

ANTHOCYANINS; COLOR; DRYING; HUMIDITY CONTROL; PHENOLS; SUGARS; WINE;

FRUITS;

ANTHOCYANIN; PHENOL; SUGAR; TANNIN;

ARTICLE; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; GRAPE; MERLOT GRAPE; NONHUMAN; RED WINE; TEMPRANILLO GRAPE; VINICULTURE;

VITACEAE;

EID: 80051781628     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.010     Document Type: Article

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