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Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques

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Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques

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Aleixandre Tudo, J.; Alvarez Cano, MI.; Lizama Abad, V.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2013). Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques. Journal of Agricultural and Food Chemistry. 61(27):11900-11912. doi:10.1021/jf402713d

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66095

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Title: Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The effect of prefermentative and postfermentative caffeic acid (CFA) addition, prefermentative cold maceration, and a simulation of the micro-oxygenation technique through acetaldehyde addition on the phenolic and ...[+]
Subjects: Copigmentation , Caffeic acid , Dry ice , Cold soak , Acetaldehyde addition , Tempranillo
Copyrigths: Cerrado
Source:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/jf402713d
Publisher:
American Chemical Society
Publisher version: https://dx.doi.org/10.1021/jf402713d
Type: Artículo

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