The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

Journal of food science

Volumn 81, Issue 7, 2016, Pages C1669-C1678

  Liu, Yue ^a   Zhang, Bo ^a,b   He, Fei ^a   Duan, Chang Qing ^a   Shi, Ying ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b GANSU AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cabernet Sauvignon; chromatic characteristics; copigmentation; gallic acid; phenolic composition

Indexed keywords

ANTHOCYANIN; FLAVAN-3-OL; FLAVONOID; FLAVONOL DERIVATIVE; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; POLYPHENOL;

ANALYSIS; CHEMISTRY; COLOR; FERMENTATION; FOOD HANDLING; FRUIT; HUMAN; PROCEDURES; VITIS; WINE;

ANTHOCYANINS; COLOR; FERMENTATION; FLAVONOIDS; FLAVONOLS; FOOD HANDLING; FRUIT; GALLIC ACID; HUMANS; HYDROXYBENZOATES; PHENOLS; POLYPHENOLS; VITIS; WINE;

EID: 85027939219     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13340     Document Type: Article

References (48)