| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541164 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠We studied the impact of OTR during bottle storage of rosé wines properties. ⺠Colour, polyphenolic and sensory analyses performed at bottling (T0) and after 14 months of storage (T14). ⺠Anthocyanin-caftaric acid adducts were detected in wine for the first time. ⺠The levels of some phenylpyranoanthocyanins significantly increased with time and OTR. ⺠The higher OTR wines were more fruity, floral with higher colour intensity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Wirth, S. Caillé, J.M. Souquet, A. Samson, J.B. Dieval, S. Vidal, H. Fulcrand, V. Cheynier,