Concepedia
Food Chemistry · 2013 · 50 citations · 32 references
AgricultureBiochemistryChemistryWine AnalysisWine ChemistryAging ChemistryOak-derived CompoundsPhenolic Compound AnalysisPhenolic Compounds In WinePhenolic Profile AnalysisTannin ChemistryOak Aging Effects On Phenolic ProfileOak-derived Phenolic CompoundsWine Aging Phenolics
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Effect of oxygenation on polyphenol changes occurring in the course of wine-making
Vessela Atanasova‐Pénichon, Hélène Fulcrand, Véronique Cheynier et al. · Analytica Chimica Acta · 2002 · 320 citations
Agriculture, Biochemistry, Enology +12
Changes in the detailed pigment composition of red wine during maturity and ageing
Cristina Alcalde‐Eon, M. Teresa Escribano-Bailón, Celestino Santos‐Buelga et al. · Analytica Chimica Acta · 2005 · 296 citations
Agriculture, Food Science, Viticulture +14
Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening
Silvia Pérez‐Magariño, María José · Journal of Agricultural and Food Chemistry · 2004 · 208 citations
Agriculture, Enology, Food Science +17
Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade
Silvia Pérez‐Magariño, María José · Food Chemistry · 2005 · 201 citations
Agriculture, Enology, Food Science +16
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
Eva Sánchez-Palomo Lorenzo, Alejandro Alberto Azaola Espinosa · Food Chemistry · 2004 · 199 citations
Agriculture, Chemistry, Enology +15