کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10542130 | 963448 | 2012 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions](/preview/png/10542130.png)
چکیده انگلیسی
⺠Changes in colour and in monomeric and polymeric phenols during the vinification process have been studied. ⺠Chamber drying increased the sugar content to about 31.4 °Brix in Merlot and Tempranillo grapes. ⺠The drying process causes skin rupture, facilitating the access to the pulp of phenolic compounds. ⺠The end-product contained acceptable tannins, colour and phenolic compounds in comparison with commercial sweet red wines.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 130, Issue 1, 1 January 2012, Pages 111-120
Journal: Food Chemistry - Volume 130, Issue 1, 1 January 2012, Pages 111-120
نویسندگان
Ana Marquez, Maria P. Serratosa, Azahara Lopez-Toledano, Julieta Merida,