Aleixandre Tudo, José; Du toit, Wessel(South African Society for Enology and Viticulture, 2020-11-04)
[EN] During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study ...
Aleixandre Tudo, José; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria; García Esparza, Mª José; Aleixandre Benavent, José Luís; Du Toit, Wessel J(American Chemical Society, 2013-07-10)
[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 ...
[EN] White wine phenolic analyses are less common in the literature than analyses of red wine phenolics. Analytical techniques for white wine phenolic analyses using spectrophotometric, chromatographic, spectroscopic, and ...