Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 217-224

  Figueiredo Gonzalez M ^a   Cancho Grande, B ^a   Simal Gandara J ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Aging; Brown pigments; Colour; Fortification with spirits; Naturally grape dehydration process; Phenolic content; Sweet wines; Vitis vinifera L cv. Garnacha Tintorera

Indexed keywords

FORTIFICATION WITH SPIRITS; GARNACHA; NATURALLY GRAPE DEHYDRATION PROCESS; PHENOLIC CONTENT; SWEET WINES;

AGING OF MATERIALS; COLOR; DEHYDRATION; DIALYSIS; POLYMERS; SPECTROPHOTOMETRY; WINE;

FRUITS;

ANTHOCYANIN; PHENOL DERIVATIVE; POLYMER; TANNIN DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; COLORIMETRY; CULTIVAR; EVAPORATION; FERMENTATION; GRAPE; MOLECULAR WEIGHT; NONHUMAN; SPECTROPHOTOMETRY; ULTRAVIOLET RADIATION; WINE;

ANTHOCYANINS; FLAVORING AGENTS; PHENOLS; SPAIN; SPECTROPHOTOMETRY; TANNINS; VITIS; WINE;

VITACEAE; VITIS VINIFERA;

EID: 84874941864     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.055     Document Type: Article

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