The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 389-395

  Borazan, Alev Akpinar ^a   Bozan, Berrin ^b  

^a BILECIK SEYH EDEBALI UNIVERSITY   (Turkey)

^b ANADOLU UNIVERSITY   (Turkey)

Author keywords

Ageing; Okuzgozu wine; Phenolics; Red wine; Winemaking

Indexed keywords

AGEING; AGEING PROCESS; ANTHOCYANIN CONTENT; FLAVAN-3-OLS; GALLIC ACIDS; PECTOLYTIC ENZYMES; PHENOLIC ACIDS; PHENOLIC COMPONENTS; PHENOLIC COMPOSITION; PHENOLICS; RED WINE; TOTAL PHENOLICS; WINEMAKING;

ANTHOCYANINS; BOTTLES; ENZYMES; ORGANIC ACIDS; WINE;

PHENOLS;

ANTHOCYANIN; CAFFEIC ACID; CHLOROGENIC ACID; ENZYME; FERULIC ACID; FLAVAN 3 OL; FLAVAN DERIVATIVE; GALLIC ACID; PARA COUMARIC ACID; PECTOLYTIC ENZYME; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID;

ARTICLE; CHEMICAL ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASH HEATED WINE; OKUZGOZU RED WINE; RED WINE; WINE; WINE INDUSTRY;

ANTHOCYANINS; ENZYMES; FERMENTATION; FOOD HANDLING; HOT TEMPERATURE; PHENOLS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84870209522     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.099     Document Type: Article

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