✦ LIBER ✦

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

✍ Scribed by A. F. Ortega; A. Lopez-Toledano; M. Mayen; J. Merida; M. Medina

Book ID: 108825071
Publisher: Institute of Food Technologists
Year: 2003
Tongue: English
Weight: 256 KB
Volume: 68
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2003.tb07046.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in polyalcohol and phenol compou

Changes in polyalcohol and phenol compound contents in the ageing of sherry wines

✍ M.I. Estrella; M.T. Hernández; A. Olano 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 523 KB

Changes in aroma profile of sherry wines

Changes in aroma profile of sherry wines during the oxidative ageing

✍ Luis Zea; Lourdes Moyano; Manuel Medina 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 775 KB

Changes in phenolic compounds and colour

Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments

✍ Rosario Barón; Manuel Mayen; Julieta Merida; M. Medina 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 225 KB

Changes in the color components and phen

Changes in the color components and phenolic content of red wines fromVitisviniferaL. Cv. “Tempranillo” during vinification and aging

✍ Zenaida Guadalupe; Belén Ayestarán 📂 Article 📅 2008 🏛 Springer 🌐 English ⚖ 449 KB

Changes in phenolic compounds during acc

Changes in phenolic compounds during accelerated browning in white wines from cv. Pedro Ximenez and cv. Baladi grapes

✍ M. Mayén; R. Barón; J. Mérida; M. Medina 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 704 KB

Nitrogen compounds in wine during its bi

Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines

✍ J. C. Mauricio; J. M. Ortega 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 313 KB 👁 1 views

Urea, ammonium, and free amino acid contents were quantified in biological aging of a young wine under two flor film forming yeast strains, Saccharomyces cerevisiae race capensis and S. cerevisiae race bayanus, and compared. Cell viability in the film was different for the two yeast strains. Thus, c