Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments

LWT

Volumn 78, Issue , 2017, Pages 143-150

  Ben Aziz, Mohamed ^a   Mouls, Laetitia ^b   Fulcrand, Hélène ^b   Douieb, Hicham ^c   Hajjaj, Hassan ^a  

^a MOULAY ISMAIL UNIVERSITY   (Morocco)

^b MONTPELLIER SUPAGRO   (France)

^c Company Les Celliers de Meknès ^*  (Morocco)

Author keywords

Astringency; Oenological treatments; Proanthocyanidins; Red press wine; Saliva precipitation index

Indexed keywords

FLAVONOIDS; OXYGENATION; PROTEINS; SENSORY ANALYSIS; STREAM FLOW; TANNINS; VEGETABLES; WINE;

ASTRINGENCY; DIFFERENT TREATMENTS; OENOLOGICAL TREATMENTS; PHENOLIC COMPOUNDS; POLYVINYLPOLYPYRROLIDONE; PRECIPITATION INDICES; PROANTHOCYANIDINS; STRUCTURAL PARAMETER;

PRESSES (MACHINE TOOLS);

EID: 85006983748     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.034     Document Type: Article

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