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María Jesús Cejudo-Bastante, Belén Gordillo, Dolores Hernanz, María Luisa Escudero-Gilete, Maria Lourdes González-Miret and Francisco J. Heredia Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate International Journal of Food Science & Technology 49

Version of Record online: 7 MAR 2014 | DOI: 10.1111/ijfs.12523

Thumbnail image of graphical abstract

The effect of the time of cold maceration by the study of the evolution during time has been considered. Polyphenolic compounds and colorimetric characteristics of two different cold maceration treatments, in comparison with a control wine, have been studied. (a*b*)-plane of CIELAB colour space for the three types of wines during the evolution over the time is reflected in the graphical abstract.

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