Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines

Food Chemistry

Volumn 146, Issue , 2014, Pages 507-514

  Marquez, Ana ^a   Serratosa, Maria P ^a   Merida, Julieta ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Bottle storage; Colour; Phenolic compounds; Sweet red wines

Indexed keywords

ANTI-OXIDANT ACTIVITIES; COLOUR PARAMETERS; HIGH MOLECULAR WEIGHT; LOW MOLECULAR WEIGHT; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; RED WINE; SENSORY PROPERTIES;

ANTHOCYANINS; COLOR; MOLECULAR WEIGHT; WINE;

BOTTLES;

AGLYCONE; ANTHOCYANIN; FLAVAN DERIVATIVE; FLAVONOL DERIVATIVE; METHYLMETHINE; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; PYRANOANTHOCYANIN; TANNIN DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; AROMA; ARTICLE; COLOR; CONTROLLED STUDY; FLAVOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MOLECULAR WEIGHT; NONHUMAN; POLYMERIZATION; SENSORY ANALYSIS; SPECTROPHOTOMETER; STORAGE;

VITACEAE;

BOTTLE STORAGE; COLOUR; PHENOLIC COMPOUNDS; SWEET RED WINES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD PACKAGING; FOOD STORAGE; HUMANS; PHENOLS; TASTE; TIME; WINE;

EID: 84885341536     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.103     Document Type: Article

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