Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3984-3992

  Bai, Bianxia ^a   He, Fei ^a   Chen, Feng ^b   Reeves, Malcolm J ^c   Li, Jingming ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

^c EASTERN INSTITUTE OF TECHNOLOGY   (New Zealand)

Author keywords

Anthocyanins; Ganimede; HPLC MS MS; Phenolic compounds; Red wine; Vinification

Indexed keywords

ANTHOCYANINS; FERMENTERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; WAGES;

GANIMEDE; HPLC-MS/MS; PHENOLIC COMPOUNDS; RED WINE; VINIFICATION;

WINE;

ANTHOCYANIN; PHENOL DERIVATIVE;

AGING; ARTICLE; BIOREACTOR; COMPARATIVE STUDY; CONTROLLED STUDY; EXTRACTION; FERMENTATION; FOOD COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; RED WINE;

ANTHOCYANINS; GANIMEDE; HPLC-MS/MS; PHENOLIC COMPOUNDS; RED WINE; VINIFICATION;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; INDUSTRIAL MICROBIOLOGY; MASS SPECTROMETRY; PHENOLS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 84884606730     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.074     Document Type: Article

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