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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.

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Título: Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Copigmentation , Caffeic acid , Dry ice , Cold soak , Acetaldehyde addition , Tempranillo
Derechos de uso: Cerrado
Fuente:
Journal of Agricultural and Food Chemistry. (issn: 0021-8561 )
DOI: 10.1021/jf402713d
Editorial:
American Chemical Society
Versión del editor: https://dx.doi.org/10.1021/jf402713d
Patrocinador:
Spanish Ministry of Economy and Competitiveness AGL2009-08776
Spanish Ministry of Economy and Competitiveness AGL2012-39920-C03-01
Tipo: Artículo

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