Evolution of phenolic compounds and metal content of wine during alcoholic fermentation and storage

Food Chemistry

Volumn 178, Issue , 2015, Pages 164-171

  Bimpilas, Andreas ^a   Tsimogiannis, Dimitrios ^a   Balta Brouma, Kalliopi ^a   Lymperopoulou, Theopisti ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Anthocyanins; Merlot; Metal content; Polyphenols; Syrah; Wine

Indexed keywords

ANTHOCYANINS; ENZYMATIC HYDROLYSIS; FOOD STORAGE; METALS; PHENOLS; TRACE ELEMENTS;

ALCOHOLIC FERMENTATION; INVERSE RELATIONSHIP; MERLOT; METAL CONTENT; MODIFIED ATMOSPHERE; POLYMERIZATION REACTION; POLYPHENOLS; SYRAH;

WINE;

AGLYCONE; ALCOHOL; ANTHOCYANIN; CAFFEIC ACID; CATECHIN; COPPER; COUTARIC ACID; DELPHINIDIN 3 GLUCOSIDE; GALLIC ACID; GLYCOSIDE; IRON; ISOQUERCITRIN; ISORHAMNETIN 3 GLUCOSIDE; LARICITRIN 3 GLUCOSIDE; MALVIDIN 3 ACETYL GLUCOSIDE; MALVIDIN 3 GLUCOSIDE; MANGANESE; METAL; MYRICETIN; MYRICETIN 3 GLUCOSIDE; MYRICETIN 3 GLUCURONIDE; PARA COUMARIC ACID; PEONIDIN 3 ACETYL GLUCOSIDE; PEONIDIN 3 GLUCOSIDE; PETUNIDIN 3 ACETYL GLUCOSIDE; PETUNIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; QUERCETIN; QUERCETIN 3 GLUCURONIDE; SYRINGETIN 3 GLUCOSIDE; UNCLASSIFIED DRUG; FLAVONOL DERIVATIVE;

ARTICLE; FERMENTATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY; POLYMERIZATION; SOLID PHASE EXTRACTION; WINE; ANALYSIS;

VITACEAE;

ANTHOCYANINS; FERMENTATION; FLAVONOLS; METALS; PHENOLS; WINE;

EID: 84921858897     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.090     Document Type: Article

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