Classification of Sicilian red wines from autochthonous and allochthonous cultivars according to anthocyanin pattern

Classification of Sicilian red wines from autochthonous and allochthonous cultivars according to anthocyanin pattern

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Casavecchia, Carlo, Magnisi, Roberto, La Pera, Lara, Maisano, Roberta, Dugo, Giacomo
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 58, no. 2 (2007), p. 286-290
Materias:	Enología Vinos Vino tinto Italia Clasificación Flavonoides Variedades HPLC Análisis estadístico Antocianinas Análisis discriminante
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region

The copigmentation of anthocyanins and its role in the color of red wine a critical review
por: Boulton, Roger

Analysis of SO2-Resistant polymeric pigments in red wines by highg-performance liquid chromatography
por: Versari, Andrea

Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red wine during maturation
por: DALLAS, C.

A new class of indirect anthocyanin procyanidin condensation products detected in red wine by ESI-MS" analysis
por: Sun, Baoshan

Comparisons of methods for the determination of anthocyanins in red wines
por: Rivas-Gonzalo, J. C.

A standard red wine monomeric phenolic analysis of commercial Cabernet Sauvignon wines
por: Ritchey, Jeffrey G.

Etude de la performance de la méthode sur la détermination de neuf anthocyanes caractéristiques dans le vin rouge par CLHP
por: Otteneder, H.

Stability and color of unreported wine anthocyanin-derived pigments
por: SARNI-MANCHADO, P.

Variations du profil et du contenu des anthocyanes dans les vins issus de cépages de Cabernet sauvignon et de cépages hybrides

Rapid insolation of malvidin 3-glucoside from red wine by high speed countercurrent chromatography (HSCCC)
por: DEGENHARDT, A.

Biplot analysis applied to enological parameters in the geographical classification of young red wines
por: Rivas-Gonzalo, J. C.

Verifying wine origin a neural network approach
por: AIRES-DE-SOUSA, J.

Rapid determination of phenolic components in red wines from UV-visible spectra and de method of partial least squares

Copigmentation in model wine solutions occurrence and relation to wine aging

Diferenciación zonal de vinos tintos varietales procedentes de Aragón y Navarra, mediante técnicas de análisis discriminante
por: Anzorena Martinicorena, Iñigo

Grape and wine phenolics observations and recent findings
por: Kennedy, James A.

Effect of anthocyanins on stability of a key odorous compound, 3-Mercaptohexan-1ol, in Bordeaux rosé wines

A new RP-HPLC method for analysis of polyphenols, anthocyanins, and Indole-3-Acetic acid in wine
por: Bonerz, Daniel P. M.

Anthocyanin-derived pigments in Graciano, Tempranillo, and Cabernet sauvignon wines produced in Spain

Interesting side-effects of the use of a PVI-PVP copolymer for removing heavy metals in white and red wines on polyphenols and colour characteristics
por: Mattivi, F.

Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of red Vitis rotundifolia wine
por: SIMS, C.A.

Precipitaçâo da matâeria corante de vinhos tintos. Contributo para o estudo da composiçâo dos precipitados
por: Canas, Sara

Use of microscale fermentations in grape and wine research
por: Sampaio, Tiago L.

Analytical and statistical possibilities to check for wine authenticity
por: Wittkowski, R.

Anthocyanin-tannin interactions explaining differences in polymeric phenols between white and red wines
por: SINGLETON, Vernon

Mass spectrometric evidence for the formation of pigmented polymers in red wine
por: Hayasaka, Yoji

Correlation between flavonoids and color in red wines aged in wood

Characteristic Anthocyanin pattern from onions and other Allium spp.
por: FOSSEN, T.

Separation of anthocyanin pigments in wine by low pressure column chromatography
por: JOHNSTON, T.

Stability in wine differentiation of two close viticultural zones
por: HABA, M.

Tratamiento con levadura para reducir la concentración de ocratoxina A en vino tinto

Polysaccharide patterns during the aging of Carignan noir red wines

Some effects of processing enzymes on anthocyanins and phenolics in pinot noir and cabernet sauvignon wines
por: WIGHTMAN, J.

Gastrointestinal stability of raspberry anthocyanins

On the absence of acylated anthoycanins in some wild grapevine accesions

Influence of fining with plant proteins on proanthocyanidin composition of red wines

Effects of microbial populations on anthocyanin profile of Sangiovese wines produced in Tuscany, Italy

Analysis of red wine phenolics comparison of HPLC and spectrophotometric methods
por: Vrhovsek, Urska

Anthocyanes libres des vins, une analyse pour différencier des cépages suisses