Characterization of selected organic and mineral components of Qvevri wines

Characterization of selected organic and mineral components of Qvevri wines

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Díaz, Cecilia, Laurie, V. Felipe, Molina, Ana María, Bücking, Mark, Fischer, Rainer
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 4 (2013), p. 532-537
Materias:	Enología Vinos Composición química Minerales Compuestos fenólicos Qvevri Caracterización Anfora
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols
por: Chatonnet, Pascal

Composición polifenólica del vino (1)
por: Sánchez Moreno, Concepción

Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology

The separation of hydroxycinnamates in wine
por: DI STEFANO, R.

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

Study of phenolic phytochemicals of croiatian white wines
por: Komes, D.

Efecto del sangrado sobre el color y la composición en compuestos fenólicos del vino tinto
por: ZAMORA, F.

Phenolic composition and antioxidant activity of indian wines

Characterizing the chemical and sensory profiles of United States Cabernet Sauvignon wines and blends

Characterization of Macabeo, Xarel.lo, and Parellada white wines from the Penedès region. II
por: De la Presa-Owens, Cristina

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

Concentrations of trans-Resveratrol and related stilbenes in Nova Scotia wines

Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography

A direct HPLC separation of wine phenolics
por: LAMUELA, Rosa M.

Characterization of Niagara Peninsula Cabernet franc wines by sonsory analysis
por: Hakimi Rezaei, Javad

Fractionation and characterization of must and wine proteins
por: Santoro, Michele

Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts

Relationship between polyphenol compounds and total antioxidant activity in Plavac mali and Babic croatian wines

Rapid determination of phenolic components in red wines from UV-visible spectra and de method of partial least squares

Characterisation of volatile components of red and sparkling wines from a new wine grape cultivar 'Meili' (vitis vinifera L.)

Characterisation of a variegated grapevine mutant showing reduced polyphenol oxidase activity
por: RATHJEN, Anne H.

Production of volatile compounds by wine strains of Brettanomyces bruxellensis grown in the presence of different precursor substrates

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

Compuestos fenólicos y el carácter de los vinos
por: LLanos, Manuel

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

Characterization of polyphenolic metabolites in grape hybrids

Titrimetric method based on potentiometric titration to evaluate redox xouples in wine and polyphenols
por: Vivas, N.

Red wine astringency a review
por: Gawel, Richard

Separation and characterization of 1,2,3,4-Tetrahydro-ß-Carboxylic identification in wine samples
por: HERRAIZ, Tomás

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

Discrimination of wines from the mercosul countries according to their mineral composition
por: Rizzon, L. A.

Electrochemical microoxidation of red wine

Analytical evaluation of remedial treatments for red and white wines contaminated by volatile phenols

Preventing polyphenol oxidation of wine with Polyclar Ultra K-100 - a novel polyvinylpolypyrrolidone (PVPP) blend
por: Gopal, Chandra

Polyphenol characterization of red wine from Germany's Württemberg region
por: Nikfardjam, Martin Pour

Study of phenolic and volatile composition of white wine during fermentation and a short time of storage

Composti fenolici e volatili del barolo
por: Di Stefano, R.

Characterization of the proteins from grapes and wines by immunological methods
por: Ferreira, Ricardo B.

Concentration of the Phytoalexin resveratrol in wine
por: SIEMANN, E.H.

Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines