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Tetrahedron

Volumn 71, Issue 20, 2015, Pages 3027-3031

The effect of temperature, pH, and ionic strength on color stability of red wine

(5) Czibulya, Zsuzsanna a Horváth, Ibolya a Kollár, László a Nikfardjam, Martin Pour b Kunsági Máté, Sándor a

a UNIVERSITY OF PÉCS (Hungary)

b Oenology and Fruit Technology (Germany)

Author keywords

Absorption; Copigmentation; pH effect; Temperature; Wine color stability

Indexed keywords

EID: 84939969586 PISSN: 00404020 EISSN: 14645416 Source Type: Journal
DOI: 10.1016/j.tet.2015.01.036 Document Type: Article

Times cited : (24)

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