Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the...
| Main Authors: | , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed http://hdl.handle.net/20.500.12123/2052 https://doi.org/10.1146/annurev-food-030713-092438 |
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