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
Title: | Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques | |
Author: | Aleixandre Tudo, José Du Toit, Wessel J | |
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[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 ...[+]
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Copyrigths: | Cerrado | |
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Publisher version: | https://dx.doi.org/10.1021/jf402713d | |
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