The Effect of Temperature on the Color of Red Wines

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Czibulya, Zsuzsanna ^a   Kollár, László ^a   Pour Nikfardjam, Martin ^b   Kunsági Máté, Sándor ^c  

^a UNIVERSITY OF PÉCS   (Hungary)

^b State Research Institute for Viticulture and Pomiculture   (Germany)

^c Research Center   (Hungary)

Author keywords

Absorption; Anthocyanin; Polyphenols; Wine

Indexed keywords

ANTHOCYANIN; POLYPHENOL;

ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD STORAGE; GLYCATION; HALF LIFE TIME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; OXIDATION REDUCTION REACTION; TEMPERATURE; WINE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD STORAGE; HALF-LIFE; KINETICS; MAILLARD REACTION; OXIDATION-REDUCTION; POLYPHENOLS; TEMPERATURE; WINE;

EID: 84864592292     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02826.x     Document Type: Article

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