Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies

The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed af...

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Veröffentlicht in:	European food research & technology 2005-08, Vol.221 (3-4), p.305-312
Hauptverfasser:	Sun, B, Spranger, M.I
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging alcoholic fermentation Anthocyanins Biological and medical sciences Bottling Catechin Degradation Fermentation Fermented food industries flavanols food composition Food industries Fundamental and applied biological sciences. Psychology Maceration Phenolic compounds Phenols Proanthocyanidins reaction kinetics red wines Tinta Miuda wines Vitaceae wine aging wine quality winemaking Wines Wines and vinegars
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