𝔖 Bobbio Scriptorium
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Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines

✍ Scribed by Margaret A. Cliff; Marjoire C. King; Jimmy Schlosser

Book ID
116488171
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
479 KB
Volume
40
Category
Article
ISSN
0963-9969

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Effect of sulphur dioxide and must extra
Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine
✍ Bakker, J; Bridle, P; Bellworthy, S J; Garcia-Viguera, C; Reader, H P; Watkins, πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 208 KB πŸ‘ 2 views

Red wines were made during 1992 from V itis vinifera var Roriz grapes using a high and a low level of extraction and three levels of total sulphur dioxide (0, 75 and 150 mg kg~1). From this single experiment, the e †ects of SO 2 total and extraction on anthocyanin composition and colour were observe