The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging

Food Chemistry

Volumn 152, Issue , 2014, Pages 522-530

  Figueiredo Gonzalez M ^a   Cancho Grande, B ^a   Simal Gandara J ^a   Teixeira, N ^b   Mateus, N ^b   De Freitas, V ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

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

Indexed keywords

AGING OF MATERIALS; COLOR COMPUTER GRAPHICS; DEHYDRATION; FLAVONOIDS; POLYMERS;

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

WINE;

ALCOHOL; ANTHOCYANIN; CATECHIN; COUMARIC ACID; EPICATECHIN; GALLOCATECHIN; HYDROXYBENZOIC ACID; OLIGOMER; PHENOL DERIVATIVE; POLYMER; PROANTHOCYANIDIN; RESVERATROL; TANNIN DERIVATIVE; UNCLASSIFIED DRUG; VITISIN;

ARTICLE; CHEMICAL COMPOSITION; COLOR; ELECTROSPRAY; FERMENTATION; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; POLYMERIZATION; RED WINE; SPECTROPHOTOMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

AGING; FORTIFICATION WITH SPIRITS; HPLC; NATURALLY GRAPE DEHYDRATION PROCESS; PHENOLIC CONTENT; PROANTHOCYANIDINS; SWEET WINES; VITIS VINIFERA L. CV GARNACHA TINTORERA;

ANTHOCYANINS; COLOR; FOOD HANDLING; FOOD STORAGE; PHENOLS; QUERCUS; SPECTROPHOTOMETRY; TIME FACTORS; VITIS; WINE;

EID: 84891620180     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.018     Document Type: Article

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