Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 8, 2013, Pages 1618-1627

  Gambuti, Angelita ^a,b   Rinaldi, Alessandra ^a,b,c   Ugliano, Maurizio ^d   Moio, Luigi ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b F De Sanctis ^*  (Italy)

^c Laffort   (France)

^d Domaine de Donadille   (France)

Author keywords

astringency; micro oxygenation; nano oxygenation; phenolic compounds; wine

Indexed keywords

OXYGEN; OXYGENATION; PHENOLS; PROTEINS; SENSORY ANALYSIS;

ASTRINGENCY; EFFECT OF OXYGEN; OXYGEN EXPOSURE; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PRECIPITATION INDICES; SALIVARY PROTEINS; WINE COMPOSITION;

WINE;

EID: 84874594696     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302822b     Document Type: Article

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