Use of dehydrated waste grape skins as a natural additive for producing rosé Wines: Study of extraction conditions and evolution

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 20, 2011, Pages 10976-10986

  Pedroza, Miguel Angel ^a   Carmona, Manuel ^a   Salinas, Maria Rosario ^a   Zalacain, Amaya ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

aroma; color; phenolics; ros wine; waste grape skins

Indexed keywords

ALCOHOLIC CONTENT; AROMA; AROMA COMPOUNDS; EXTRACTION CONDITIONS; FACTOR ANALYSIS; FULL FACTORIAL; GRAPE SKIN; MULTI-FACTOR; NATURAL ADDITIVES; PHENOLIC COMPOUNDS; PHENOLICS; WHITE WINES; WINE COMPOSITION;

FRUITS; PHENOLS; WINE;

ANTHOCYANINS;

PHENOL DERIVATIVE;

ARTICLE; BEVERAGE; COLOR; FOOD HANDLING; FOOD INDUSTRY; FRUIT; METHODOLOGY; POLLUTION; VITIS; WINE;

BEVERAGES; COLOR; FOOD HANDLING; FOOD INDUSTRY; FRUIT; PHENOLS; VITIS; WASTE PRODUCTS; WINE;

VITACEAE;

EID: 80054979520     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202626v     Document Type: Article

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