Enhanced extraction of phenolic compounds from Merlot grapes by pulsed electric field treatment

Enhanced extraction of phenolic compounds from Merlot grapes by pulsed electric field treatment

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Delsart, Cristèle, Ghidossi, Rémy, Poupot, Christian, Cholet, Céline, Grimi, Nabil, Vorobiev, Eugène, Milisic, Vladan, Mietton Peuchot, Martine
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 63, no. 2 (2012), p. 205-211
Materias:	Viticultura Vid Compuestos fenólicos Variedades Extracción Campo eléctrico Vinos Difusión Merlot Polifenoles
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Extraction of phenolic compounds from "Aglianico" and "Uva di Troia" grape skins and seeds in model solutions Influence of ethanol and maceration time

Rapid extraction of polyphenols from red grapes

Influencia de dos sistemas de maceración sobre la composición polifenólica y las características organolépticas de vinos Merlot
por: Catania, Silvia

Phenolic composition an colour of Vitis vinifera L. cv Merlot wines from different vintage and aging time in bottle

Efecto del empleo de chips de roble y del tipo de tostado sobre la composición polifenólica y las características cromáticas y organolépticas de vinos Merlot

Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines

An analytical method for studying the volatile compounds of merlot noir clone wines
por: KOTSERIDIS, Y.

Added phenolic compounds enhance lipid stability in extruded corn
por: Camire, M. E.

Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations

Increasing bioactive phenolic compounds in grapes response of six Monastrell grape clones to benzothiadiazole and methyl jasmonate treatments

Pulsed electric field-assisted cold maceration of Cabernet franc and Cabernet sauvignon grapes

The effect of anaerobic metabolism of grape berry skins on phenolic compounds
por: Ramos, T.

Estudio comparativo de la extracción de polifenoles en la elaboración de vinos Tannat por técnicas alternativas

Effect of phenolic compounds extracted from sunflower seeds on native lipoxigenase activity
por: Kubiacka, E.

Impact of the vine water status on the berry and seed phenolic composition of "Merlot" (Vitis vinifera L.) cultivated in a warm elimate consequence for the style of wine

Phenolic compounds dynamic during maceration-fermentation process at superiors red wines from burgund variety
por: Muresan, Claudia

Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels
por: Kadin, D.

Interactive effect of grape harvesting and low temperature prefermentative techniques on the phenolic and volatile compounds in red wine (Negramaro cv.)
por: Crupi, Pasquale

Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes

Fractionation of phenolic compounds from grapes by size exclusion liquid chromatography with HPLC instrumentation
por: Cacho, Juan

Simple and robust DNA extraction method for the large-scale analysis of genotypes containing high polyphenolic content, such as landraces of Solanum tuberosum and Zea mays

Color, polyphenol, and aroma compounds in rosé wines after prefermentative maceration and enzymatic treatments

Comparison of the total phenolic content, total anthocyanin content and antioxidant activity of polyphenol-rich fruits grown in Chile

Pressurized liquid extraction of flavonoids from spinach
por: Howard, L.

Extractos de semillas de vid (Vitis vinifera L.) con actividad antioxidante: eficiencia de diferentes solventes en el proceso de extracción
por: Paladino, Silvia C.

Evidence for xylem discontinuity in Pinot noir and Merlot grapes dye uptake and mineral composition during berry maturation
por: CREASY, Glen L.

Extracción de polifenoles durante la maceración, en la vinificación en tinto clásico

Efectos del deshojado sobre uva de la variedad Merlot
por: Rodríguez, J.

Nuove soluzioni per il recupero delle acque di vegetazione delle olive
por: Ciafardini, Gino

Comparison of four Merlot clonal selections in the Salinas valley
por: Bettiga, Larry J.

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin
por: Ju, Zhi Y.

Using phytochemicals to enhance health benefits of milk Impact of polyphenols on flavor profile
por: Axten, L. G.

The viticultural and oenological evaluation of melon, merlot and monerac
por: Cirami, Richard

HPLC determination of phenolic compounds in berry and fruit wines and liqueurs
por: Lehtonen, P. J.

The extraction of volatile compounds from french and american oak barrels in Chardonnay during three successive vintages
por: TOWEY, John P.

Study of phenolic composition and antioxydant capacity of croatian macerated white wines

Color y composición de vinos tintos jóvenes Tannat, Cabernet Sauvignon y Merlot de Uruguay
por: González Neves, G.

Characterization of polyphenolic metabolites in grape hybrids

Antioxidation capacities of extracts from green, purple, and white asparagus spears related to polyphenol concentration

Taste Thresholds of Phenolic Extracts of French and American Oakwood the influence of Oak Phenols on Wine Flavor
por: POCOCK, K.F.