Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

about

Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.

Item

http://www.wikidata.org/entity/Q48247005

description

2017 nî lūn-bûn

@nan

2017年の論文

@ja

2017年学术文章

@wuu

2017年学术文章

@zh

2017年学术文章

@zh-cn

2017年学术文章

@zh-hans

2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

@yue

2017年學術文章

@zh-hant

name

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@en

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@nl

type

Item

label

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@en

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@nl

prefLabel

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@en

Enological Tannin Effect on Re ...... e Yeast Fermentation Products.

@nl

P1476

Enological Tannin Effect on Re ...... he Yeast Fermentation Products

@en

P2093

Víctor Puente

http://www.w3.org/2001/XMLSchema#string

P2860

Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution

Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines

Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.

Metabolite profiling of grape: Flavonols and anthocyanins.

Physico-chemical and chromatic characterization of malvidin 3-glucoside-vinylcatechol and malvidin 3-glucoside-vinylguaiacol wine pigments.

Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting.

Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes.

Color stabilization of red wines. A chemical and colloidal approach.

P31

scholarly article

P356

10.3390/MOLECULES22122046

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Ignacio García-Estévez

M. Teresa Escribano-Bailón

Cristina Alcalde-Eon

P577

2017-11-23T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

29168752

http://www.w3.org/2001/XMLSchema#string

P921

red wine

P932

6149749

http://www.w3.org/2001/XMLSchema#string