Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (3), 279-287
- https://doi.org/10.1002/jsfa.2740280311
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- The Toxicity of Sulphur Dioxide towards Certain Lactic Acid Bacteria from Fermented Apple JuiceJournal of Applied Bacteriology, 1976
- Determining Free Sulfur Dioxide in Red WineAmerican Journal of Enology and Viticulture, 1975
- Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red winesJournal of the Science of Food and Agriculture, 1974
- Analytical Fractionation of the Phenolic Substances of Grapes and Wine and Some Practical Uses of Such AnalysesPublished by American Chemical Society (ACS) ,1974
- Transport and toxicity of sulphur dioxide inSaccharomyces cerevisiae varellipsoideusJournal of the Science of Food and Agriculture, 1974
- Interpretations of ultraviolet absorption in white winesJournal of the Science of Food and Agriculture, 1972
- Co-pigmentation of anthocyanins in plant tissues and its effect on colorPhytochemistry, 1972
- The polymeric nature of wine pigmentsPhytochemistry, 1971
- On the Relation between Spectral Changes and pH of the Anthocyanin Pelargonidin 3-Monoglucoside1Journal of the American Chemical Society, 1953
- The Thermodynamic Ionization Constants of Sulfurous Acid at 25°1Journal of the American Chemical Society, 1941