Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains-Reference-Cited by-同舟云学术

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

Published:2015-07 Issue: Volume:179 Page:116-126
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

del Barrio-Galán Rubén,Medel-Marabolí Marcela,Peña-Neira Álvaro

Funder

CONICYT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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4. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines;Del Barrio-Galán;European Food Research and Technology,2012

5. Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels;Del Barrio-Galán;Analytica Chimica Acta,2012

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