Effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking

Effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking

Guardado en:

Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	DALLAS, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 33, no. 1 (1994), p. 41-47
Materias:	Viticultura Vid Variedades Portugal Flavonoides Color Vinificación Enología Dióxido de Azufre Antocianas Vitivinicultura
Publicación relacionada:	Contenido en: Vitis

Ejemplares similares

Model wine solutions effect of sulphur dioxide on colour and composition during ageing
por: PICINELLI, A.

¿Qué sabemos del SO2?
por: BLOUIN, J.

A headspace gas detection tube method to measure SO2 in wine wothout disrupting SO2 equilibria
por: Coelho, Jussara M.

Analysis of SO2-Resistant polymeric pigments in red wines by highg-performance liquid chromatography
por: Versari, Andrea

Quantification of catechins and proanthocyanidins in several portuguese grapevine varieties and red wines
por: Sun, Baoshan

SOBRE el efecto, ante el nivel de SO2 total y sobre la quiebra oxidásica, producido por ampliación de azufre elemental al vino

Comparisons of methods for the determination of anthocyanins in red wines
por: Rivas-Gonzalo, J. C.

Comparación de cuatro métodos para la determinación de SO2 en vinos
por: Huerta Díaz, M.D.

Sobre el nivel de SO2 total en vinificación
por: Ruiz Hernández, Manuel

Brettanomyces y SO2 ¿suficiente para controlar su crecimiento?
por: Puente, Víctor

Concentración de SO2 en fermentaciones vínicas
por: Garde-Cerdán, Teresa

Evaluation de l'exposition au SO2 et au CO2 pendant le procédé de vinification
por: Ramelli, R.

The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde
por: García-Viguera, C.

Influence of enological operations on lysozyme activity in winemaking
por: AMATI, A.

The histochemical localization of anthocyanins in seeded and seedless grapes (Vitis vinifera)
por: ROS BARCELO, A.

Simplified method for free SO2 measurement using gas detection tubes
por: Pegram, Zachary

Ciclo biochimico delle antocianine
por: Bucelli, P. L.

Le SO2 aussi est dangereux!
por: Cossy, Ph.

Problemi connessi alla produzione di vino bianco senza aggiunta di SO2
por: TAMBORRA, P.

Phenolic compounds dynamic during maceration-fermentation process at superiors red wines from burgund variety
por: Muresan, Claudia

Expérience d'injection directes de SO2 en bouteille avant la mise en bouteille
por: DELFINI, C.

Livros portugueses.
Publicado: (1958.)

Antocianos de híbridos y sus problemas
por: MARCO BARO, L.

Los antocianos de híbridos y sus problemas
por: MARCO-BARO, L.

Reactions of Monomeric and Polymeric Flavan-3-ols with Monomeric Pigment in Model Wine Solutions
por: THORNGATE, J.H.

Considerationa for the Use of Yeast and Bacterial Starter Cultures SO2 and Timing of Inoculation
por: HENICK-KLING, Thomas

Kontinuierliche SO2-Bestimmung zur Prozeßkonatrolle einer mostentschwefelungsanlage
por: LATSCH, A.

Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes
por: Mayen, Manuel

A comparison el three methods for determining total sulfur dioxide in white wine
por: WILLIAMS, D.J.

Varietal authenticity verification of Cabernet-sauvignon, Merlot and Carmenère wines produced in Chile by their anthocyanin, flavonol and shikimic acid profiles

Anthocyanic profiles of some autochtonous varieties of black grapes for red wines which are cultivated ar Dragasani, Romania
por: Tutulescu, Felicia (Dragomir)

Glutation, ácido ascórbico y SO2 viejos conocidos, nuevos conceptos
por: Casassa, Federico

Effects of the time of SO2 addition on phenolic compounds in wine
por: Gómez-Plaza, E.

Properties and use of sulphur dioxide
por: USSEGLIO-TOMASSET, L.

Evaluación de distintos métodos para la determinación de dióxido de azufre en alimentos : método alternativo: método de Rankine /
por: Espejo, Cecilia
Publicado: (1997.)

Effect of winemaking practices on color indexes and selected bioactive phenolics of aglianico wine

Sviluppo e caratterizzazione degli antociani delle bacche e delle foglie di "sangiovese" dall'invaiatura alla maturazione
por: BUCELLI, P.

Antocianos de híbridos y sus problemas
por: Marco-Baro y García-Giro, Lorenzo

Evaluation précoce In Vitro de la Richesseen anthocyanes des baiesde vigne application a la selection de somaclones deVitis Vinífera cv. duras
por: ROUSTAN, J.P.

Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of red Vitis rotundifolia wine
por: SIMS, C.A.