Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate

International Journal of Food Science and Technology

Volumn 49, Issue 8, 2014, Pages 1886-1892

  Cejudo Bastante, María Jesús ^a   Gordillo, Belén ^a   Hernanz, Dolores ^a   Escudero Gilete, María Luisa ^a   González Miret, Maria Lourdes ^a   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Cold maceration; Colour; Differential colorimetry; Polyphenolic compounds; Syrah red wines; Warm climate

Indexed keywords

COLOR; COLORIMETERS; PHENOLS; POLYPHENOLIC COMPOUNDS;

CHROMA VALUES; COLD MACERATION; COLOUR CHANGE; CONTACT TIME; PHENOLIC COMPOUNDS; RED WINE; TRISTIMULUS COLORIMETRY; WARM CLIMATES;

COLORIMETRY;

EID: 84904388495     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12523     Document Type: Article

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