Origin of the Pinking Phenomenon of White Wines-Reference-Cited by-同舟云学术

Origin of the Pinking Phenomenon of White Wines

Published:2014-06-06 Issue:24 Volume:62 Page:5651-5659
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andrea-Silva Jenny¹²,Cosme Fernanda²,Ribeiro Luís Filipe²,Moreira Ana S. P.³,Malheiro Aureliano C.⁴,Coimbra Manuel A.³,Domingues M. Rosário M.³,Nunes Fernando M.¹

Affiliation:

1. CQ-VR, Chemistry Research Centre, Chemistry Department, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal

2. Institute for Biotechnology and Bioengineering, Centre of Genomics and Biotechnology, (IBB/CGB-UTAD), Edifício de Enologia, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal

3. Mass Spectrometry Centre, QOPNA, Chemistry Department, Universidade de Aveiro, 3810-193 Aveiro, Portugal

4. Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf500825h

Reference50 articles.

1. Jones, T.Pinking of White Table Wines Further Studies. Master of Science thesis,University of California,Davis, CA, USA, 1989; 125pp.

2. Van Wyk, C.; Louw, A.; Rabie, M.The effect of reductive wine making conditions on wine quality and composition. InProceedings of the 11 th International Oenological Symposium, June 3–5, Sopron, Budapest, Hungary;International Association for Winery Technology and Management:Breisach, Germany, 1976; pp180–200.

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