Effect of cyclodextrins on off-odours removal of red wine an innovative approach

Effect of cyclodextrins on off-odours removal of red wine an innovative approach

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciência e técnica vitivinícola
Autor principal:	Botelho, G.
Otros Autores:	Valiau, C., Silva, A. Moreira da
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciência e técnica vitivinícola v. 26, no. 2 (2011), p. 63-68
Materias:	Enología Vinos Vino tinto Dextrinas Olor Ciclodextrinas
Publicación relacionada:	Contenido en: Ciência e técnica vitivinícola

Ejemplares similares

CYCLODEXTRINES enfin abordables

Encapsulation of nutraceutical monoterpenes in cyclodextrin and modified starch

Sobre el sentido de anticipación en Enología. Aplicación al vino tinto de Toro
por: Ruiz Hernández, Manuel

Red wine color : exploring the mysteries /
Publicado: (2004.)

Identification of odor-impact compounds in red table wines produced from Frontenac grapes
por: Mansfield, Anna Katharine

The colour - the first impression of a red wine
por: Hassselbeck, German

Analytic characteristics of red wine from the Canary Islands (Spain)
por: Pomar García, Marta

Characteristics of colored substances in red wines considering their age
por: JOVIC, S.

Characterization of soluble glycoproteins in red wine
por: Yokotsuka, Koki

Anti-proliferative effects of non-anthocyanic red wine phenolics on Caco-2 cells

A New simplified method for measuring the color of wines. I. Red and Rosé wines
por: Ayala, F.

Interesting side-effects of the use of a PVI-PVP copolymer for removing heavy metals in white and red wines on polyphenols and colour characteristics
por: Mattivi, F.

Polysaccharide patterns during the aging of Carignan noir red wines

A study of correlation between enological colorimetric indexes and CIE colorimetric parameters in red wines
por: Nigueruela, A. I.

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

Oenological treatments for the removal of geosmin, responsible for earthy off-flavour, in wine

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
por: Villamor, Remedios R.

A standard red wine monomeric phenolic analysis of commercial Cabernet Sauvignon wines
por: Ritchey, Jeffrey G.

Is plastoquinone 10-ox an antioxidant marker of red wines?
por: GVOZDJAKOVA, A.

In situ measurements of dissolved oxygen during low-level oxygenation in red wines

Red wine astringency a review
por: Gawel, Richard

Red wine versus white wine - is there a difference in health benefit?
por: Norrie, Philip

Automated ABTS method for the determination of Trolox-equivalent antioxidant capacity (TEAC) of red wine

Electrochemical microoxidation of red wine

Content and origin of protein in white and red wines changes during fermentation and maturation
por: Masakazu, Fukui

Differentiation of young red wines based on chemimetrics of minor polyphenolic constituents

Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkich
por: Vrhovsek, U.

Délestage fermentation from bitter to better reds
por: Leahy, Richard

Effect of sterilising filtration on microbiological stability, chemical composition and sensory properties of red wine

Measurement of color, refractive index, and turbidity of red wines

Evolution of red wines III. Promotion of the maturation phase
por: Somers, T. C.

Sensory and chemical effects of cross-flow filtration on white and red wines
por: Buffon, Peter

Preference and aceptability of partially dealcoholized white and red wines by consumers and professionals

Antioxidant potential and phenolic composition of white and red wines
por: Kosmerl, Tatjana

Interactions between Leuconostoc oenos and Pediococcus spp. during vinification of red wines
por: Edwards, C. G.

Biplot analysis applied to enological parameters in the geographical classification of young red wines
por: Rivas-Gonzalo, J. C.

Tartaric stbilization of red, rosé, and white wines with L(+)-Calcium tartrate crystal seeding
por: Mínguez, S.

Correlation between flavonoids and color in red wines aged in wood

Compositional and sensory impacts from blending red wine varietals

The copigmentation of anthocyanins and its role in the color of red wine a critical review
por: Boulton, Roger