Concepedia

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

Mickael C. Santos, Cláudia Nunes, Andreia S. Ferreira, Michaël Jourdes, Pierre‐Louis Teissèdre, Ana Margarida Rodrigues, Osvaldo Amado, Jorge A. Saraiva, Manuel A. Coimbra

Food Research International · 2018 · 31 citations · 39 references

DOI

Concepts

References

39

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

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La couleur des vins rouges. 2e partie : mesure, origine et interprétation

Yves Glories · OENO One · 1984 · 310 citations · Full text

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Review of quality factors on wine ageing in oak barrels

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Trends in Food Science & Technology · 2006 · 215 citations

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Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

Kléopatra Chira, Nicola Pacella, Michaël Jourdes et al. · Food Chemistry · 2010 · 183 citations

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Phytochemical Stability and Color Retention of Copigmented and Processed Muscadine Grape Juice

Stephen T. Talcott, Carmen Hernández‐Brenes, Danielle M. Pires et al. · Journal of Agricultural and Food Chemistry · 2003 · 155 citations

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