Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
Background: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important quality parameters of wines because of their impact on colour, taste and heal...
| Autores principales: | , , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
|
| Materias: | |
| Acceso en línea: | https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.4638 http://hdl.handle.net/20.500.12123/4253 https://doi.org/10.1002/jsfa.4638 |
Ejemplares similares: Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
- Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec = Effect of saignée on phenolic composition of Malbec wines
- Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
- Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines
- Characterization, antibacterial and biological activities of phenolic fraction of argentinean red wines
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- Effect of leaf‐to‐fruit ratios on phenolic and sensory profiles of Malbec wines from single high‐wire‐trellised vineyards