Quercetin and p-Coumaric Acid concentrantions in commercial wines

Quercetin and p-Coumaric Acid concentrantions in commercial wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Goldberg, D. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 2 (1998), p. 142-151
Materias:	Enología Vinos Acidos Cumarinas
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

HPLC analysis of fatty acids in wine
por: CALULL, M.

Acids and buffers in wine
por: HÖCHLI, U.

Study of the contribution of the major organic acids of wine to the buffering capacity of wine in model solutions
por: Dartiguenave, C.

Urea contribution to ehyl carbamate formation in commercial wines during storage
por: KODAMA, Seiichi

Optimal conditions for effective use of acid urease in wine
por: KODAMA, S.

Addition of Phenolic acids on the reduction of Methanol content in wine

Commercial production of table wines
por: Amerine, Maynard A.
Publicado: (1940)

Commercial production of dessert wines
por: Joslyn, Maynard A.
Publicado: (1941)

Electrochemical biosensors for assays of L-malic and D-lactic acids in wines
por: Gilis, M.

Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids
por: Cavin, J. F.

Iron stabilization with Phitic acid in model wine and wine
por: Trela, Brent C.

Modification of acid urease activity by fluoridae ions and malic acid in wines
por: FAMUYIGUA, Oluyemi O.

Protein stabilization in a model wine solution with phytic acid
por: Trela, Brent C.

Investigation of the bactericidal effect of Nisin on lactic acid bacteria of wine
por: Faia, Arlete Mendes

Enzimatic determination of L(-) malic and L(+) lactic acids in wine by flow injection analysis
por: Lima, José

The effect of fermentation, storage and fining on the content of hydroxycinnamoyltartaric acids and on browing of Pinot blanc wines
por: VRHOVSEK, U.

Ascorbic acid effects on the post-disgorgement oxidative stability of sparkling wine
por: Marks, A. C.

Reduction of malic acid in wine using natural and genetically enhanced microorganisms
por: Main, Gary L.

Resveratrol glucosides are important components of commercial wines
por: Goldberg, D. M.

An Improved capillary electrophoresis procedure for the determination of organic acids in grape juice and wine
por: Kandl, T.

Importance de la N-3-(méthylthiopropyl) acétamide et de l'acide 3-méthylthiopropionique dans les vins
por: ANOCIBAR BELOQUI, A.

Identification and evaluation of D(+) Malic acid in wines by means of gas Chromatography/Mass Spectrometry
por: GAETANO, G.

Simultaneous separation of organic and inorganic acids by capillary zone electrophoresis. Application to wines and fruit juices
por: Arellano, M.

Etude sur la caractérisation analytique du Brandy de Jerez
por: HITOS, P.

Oxidation of natural hydroxybenzoic acids by grapevine peroxidases kinetic characteristics and substrate specificity
por: Zapata, J.M.

Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines
por: ARAGON, P.

Trace urea determination in red wine and its degradation rate by acid urease
por: FUJINAWA, Shohei

Production of medium chain fatty acids and their ethyl esters by yeast strains isolated from musts and wines
por: RAVAGLIA, S.

Model wine solutions caffeic acid is not an important factor in colour and composition changes during red wine aging
por: BAKKER, J.

L'etat de sursaturations des vins en tartrate acide de potassium
por: USSEGLIO-TOMASSET, L.

Changes in the buffering capacity of model solutions of 40 mM tartaric or malic acids in relation to amino acids
por: Dartiguenave, C.

Guide de l`emploi de l`acide sulfureux en vinificación : applications diverses en oenologie.
por: Gimel, G.
Publicado: (1926)

Sensory evaluation of wine and commercial realities review of current practices and perspectives
por: Lesschaeve, Isabelle

A novel method of the determination of lactic acid.Comparison of lactic acid content of English and North European wines
por: Buglass, A. J.

Biometric and genetic study on acetic acid production for breeding of wine yeast
por: GIUDICI, P.

Histidine decarboxylase activity in lactic acid bacteria from wine
por: Farias, Marta E.

Determination of amines and amino acids in wine - A review
por: LEHTONE, Pekka

Characterization of wine lactic acid bacteria single broth culture for tests of heterofermentation, mannitol from fructose, and ammonia from arginine
por: PILONE, Gordon

Essais d'acidification des moûts et des vins correspondants avec de l'acide DL malique de l'acide DL-lactique et de l'acide L (+) tartrique
por: Delfini, C.

Amino acid profiles of commercial grape juices and wines
por: HUANG, Z.