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Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

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Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

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Alvarez Cano, MI.; Aleixandre Benavent, JL.; García Esparza, MJ.; Lizama Abad, V.; Aleixandre Tudo, J. (2009). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology. 228(4):501-510. https://doi.org/10.1007/s00217-008-0957-0

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Título: Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation
Autor: Alvarez Cano, María Inmaculada Aleixandre Benavent, José Luís García Esparza, Mª José Lizama Abad, Victoria Aleixandre Tudo, José
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments ...[+]
Palabras clave: Copigmentation , Prefermentative maceration , Red wine , Polyphenolic compounds
Derechos de uso: Reserva de todos los derechos
Fuente:
European Food Research and Technology. (issn: 1438-2377 )
DOI: 10.1007/s00217-008-0957-0
Editorial:
Springer-Verlag
Versión del editor: https://doi.org/10.1007/s00217-008-0957-0
Código del Proyecto:
info:eu-repo/grantAgreement/MEC//AGL2006-10723-C02-01/ES/INFLUENCIA DE LOS FENOMENOS DE COPIGMENTACION EN LA CALIDAD DE LA UVA Y EL VINO CV. TEMPRANILLO. APLICACION EN VIÑA Y ADICION PREFERMENTATIVA DE COPIGMENTOS/
Agradecimientos:
The experimental reporter here is a first part of a project financially supported by the Science and Technology Minister from Spanish Government ( AGL 2006-10723-C02-02) which the authors gratefully acknowledge
Tipo: Artículo

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