Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes
- 1 June 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (6), 2003-2008
- https://doi.org/10.1021/jf960836e
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir WinesAmerican Journal of Enology and Viticulture, 1997
- Anthocyanins in grapes and grape productsCritical Reviews in Food Science and Nutrition, 1995
- Interpretation of Color Variables during the Aging of Red Wines: Relationship with Families of Phenolic CompoundsJournal of Agricultural and Food Chemistry, 1995
- Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wineJournal of the Science of Food and Agriculture, 1994
- The polymeric nature of wine pigmentsPhytochemistry, 1971