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

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

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

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The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

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Item

label

The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

@en

The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

@nl

prefLabel

The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

@en

The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

@nl

P1476

The Influence of Prefermentati ...... s of Cabernet Sauvignon Wines.

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P2093

Bo Zhang

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Chang-Qing Duan

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

Fei He

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Ying Shi

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Yue Liu

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Effect of caffeic acid on the color of red wine.

Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines.

Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.

Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.

Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations.

Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.

Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.

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C1669-78

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scholarly article

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10.1111/1750-3841.13340

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2016-05-30T00:00:00Z

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27240192

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