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Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

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Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

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Aleixandre-Tudó, JL.; Buica, A.; Nieuwoudt, H.; Aleixandre Benavent, JL.; Du Toit, W. (2017). Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines. Journal of Agricultural and Food Chemistry. 65(20):4009-4026. https://doi.org/10.1021/acs.jafc.7b01724

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/100710

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Title: Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines
Author: Aleixandre-Tudó, José Luis Buica, Astrid Nieuwoudt, Helené Aleixandre Benavent, José Luís du Toit, Wessel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A large number of enzymatic and chemical reactions involving phenolic compounds take place during winemaking and aging. Despite ...[+]
Subjects: Spectrophotometry , Phenolics , Anthocyanins , Tannins , Color
Copyrigths: Cerrado
Source:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/acs.jafc.7b01724
Publisher:
American Chemical Society
Publisher version: https://doi.org/10.1021/acs.jafc.7b01724
Type: Artículo

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