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Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

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Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

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Aleixandre-Tudó, JL.; Alvarez Cano, MI.; Lizama Abad, V.; Nieuwoudt, H.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2016). Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines. LWT - Food Science and Technology. 66:193-200. https://doi.org/10.1016/j.lwt.2015.10.033

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99471

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Title: Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines
Author: Aleixandre-Tudó, José Luis Alvarez Cano, María Inmaculada Lizama Abad, Victoria Nieuwoudt, Hélène García Esparza, Mª José Aleixandre Benavent, José Luís Du Toit, Wessel J.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without ...[+]
Subjects: Tempranillo wine, Pre-fermentative maceration, Volátil compounds, Phenolic compounds
Copyrigths: Cerrado
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2015.10.033
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.lwt.2015.10.033
Project ID:
MINISTERIO DE EDUCACION /AGL2006-10723-C02-02
Thanks:
The research reported here is a project financially supported by the Spanish Government (AGL 2006-10723-C02-02) which the authors gratefully acknowledge.
Type: Artículo

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