Incidence of the winemaking technique on metal content and phenolic composition of red wines

International Journal of Food Properties

Volumn 16, Issue 3, 2013, Pages 622-633

  Soto Vázquez, Elvira ^a   Rio Segade, Susana ^a   Fernández Gomez, Esperanza ^b  

^a Estación de Viticultura y Enología de Galicia AGACAL EVEGA   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Anthocyanins; Metals; Phenolic compounds; Red wines; Winemaking techniques

Indexed keywords

CHEMICAL DESCRIPTORS; CORRELATION STUDIES; GOOD CORRELATIONS; LINEAR DISCRIMINANT ANALYSIS; METAL CONTENT; PECTOLYTIC ENZYMES; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; POLYPHENOLS; PREFERMENTATIVE MACERATION; QUALITY FACTORS; RED WINE; WINEMAKING TECHNIQUES;

ANTHOCYANINS; CALCIUM; IRON; MANGANESE; METALS; POTASSIUM; POTASSIUM COMPOUNDS;

PHENOLS;

EID: 84873437208     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.558228     Document Type: Article

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