Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2558-2566

  Santos, Mickael C ^a   Nunes, Cláudia ^a   Cappelle, João ^a   Gonçalves, Fernando J ^b   Rodrigues, Ana ^c   Saraiva, Jorge A ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^c Winemaker Dão Sul Sociedade Vitivinícola   (Portugal)

Author keywords

Anthocyanins; Colour; High pressure; Phenolic compounds; Sensorial analyses

Indexed keywords

ANTHOCYANINS; COLOR; CONDENSATION REACTIONS; FLAVONOIDS; HYDROSTATIC PRESSURE; PHENOLS; PRESSURE EFFECTS; SULFUR; SULFUR DETERMINATION; SULFUR DIOXIDE; WINE;

DEGREE OF POLYMERISATION; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; SENSORIAL ANALYSIS; TOTAL PHENOLIC COMPOUNDS;

HIGH PRESSURE EFFECTS;

PHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; SULFUR DIOXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; HYDROSTATIC PRESSURE; PHYSICAL CHEMISTRY; POLYMERIZATION; RED WINE;

EID: 84879228022     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.022     Document Type: Article

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