Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	European food research & technology 2016-10, Vol.242 (11), p.1913-1923
Hauptverfasser:	de Castilhos, Maurício Bonatto Machado, de Carvalho Tavares, Iasnaia Maria, Gómez-Alonso, Sergio, García-Romero, Esteban, Del Bianchi, Vanildo Luiz, Hermosín-Gutiérrez, Isidro
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Agriculture Analytical Chemistry Antioxidants Biotechnology Chemistry Chemistry and Materials Science Cocoa Cultivars Fermentation Food Food Science Forestry Fruits Laboratories Original Paper Phenols Quality standards Vitaceae Wineries & vineyards Wines
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!