Influence of the growing region, quality classification and harvest year on the ORAC (oxygen radical absorbance capacity) index of chilean Cabernet Sauvignon red wines

Influence of the growing region, quality classification and harvest year on the ORAC (oxygen radical absorbance capacity) index of chilean Cabernet Sauvignon red wines

Guardado en:

Detalles Bibliográficos
Publicado en:	Ciencia e investigación agraria
Otros Autores:	Bridi, Raquel, Lobato, Sergio, López-Alarcón, Camilo, Lissi, Eduardo
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Ciencia e investigación agraria v. 41, no. 3 (2014), p. 395-402
Materias:	Enología Vinos Vino tinto Chile Clasificación Calidad Cosecha Compuestos fenólicos Antioxidantes Cabernet Sauvignon ORAC
Publicación relacionada:	Contenido en: Ciencia e investigación agraria

Ejemplares similares

Calidad de los vinos de Cabernet Sauvignon
por: HABA, M.

Evitando caracteres "verdes" en Cabernet Sauvignon
por: Winter, Erika

Relación entre rendimiento y calidad en vinos "Cabernet Sauvignon"
por: Llanos, Manuel

Mendoza, un oasis para el Cabernet Sauvignon

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

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

Effect of fermentation, postfermentation, and postbottling heat treatment on Cabernet Sauvignon glycoconjugates
por: Mansfield, Anna K.

Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines

A survey of biogenic amines in Oregon Pinot Noir and Cabernet Sauvignon wines
por: GLÓRIA, M. Beatriz A.

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

Comportamento das cultivares Cabernet sauvignon e Syrah em diferentes porta-enxertos

Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation
por: Flamini, R.

Cabernet Sauvignon evaluación de los clones y portainjertos en Mendoza
por: Rodríguez, José Guillermo

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

Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet sauvignon and Tempranillo grapes
por: Mayén, Manuel

Effects of copper fungicide spraying on volatile thiols of the varietal aroma of Sauvignon blanc, Cabernet Sauvignon and Merlot wines
por: Darriet, P.

Defining vegetal aromas in Cabernet Sauvignon using sensory and chemical evaluations

Effect of volume and toast level of french oak barrels (Quercus petraea L.) on Cabernet Sauvignon wine characteristics
por: Rodríguez-Rodríguez, Pedro

Fenoli e aromi nel Cabernet Sauvignon
por: Colugnati, Giovanni

Vine microclimate and norisoprenoid concentration in Cabernet Sauvignon grapes and wines

Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes
por: Mayen, Manuel

Plasticidad fenotípica del cabernet sauvignon
por: Alonso, Rodrigo Emanuel, et al.
Publicado: (2019)

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

Le Cabernet-Sauvignon est un cépage difficile a cultiver
por: Boubals, D.

Composición antociánica de uvas y vinos producidos en Uruguay con las variedades Merlot, Cabernet-Sauvignon y Tannat

The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on clour properties and pigment profiles of aCabernet Sauvignon red wine

Varietal authenticity verification of Cabernet-sauvignon, Merlot and Carmenère wines produced in Chile by their anthocyanin, flavonol and shikimic acid profiles

Comportamiento de la variedad Cabernet Sauvignon sobre cinco portainjertos diferentes
por: Andreoni, Mario

Uniformity of ripeness and size in Cabernet sauvignon berries from vineyards with contrasting crop price

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

Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices

Cabernet Sauvignon el paradigma del tinto de guarda
por: Sivera, Marcelo

Differential effects of canopy manipulation and shading of Vitis vinifera L. cv. Cabernet Sauvignon. II wine sensory properties
por: Iacono, Francesco

Hydrolytically-raleased volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon
por: Sefton, M. A.

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

Thermotolerance of dormant and actively growing Cabernet Sauvignon is improved by heat shock
por: Morrell, Anne M.

Efecto del estrés hídrico y ABA sobre la composición polifenólica de vitis vinifera CV. Cabernet-Sauvignon /
por: Deis, Leonor.
Publicado: (2004.)

Beta-glucosidase antivity and bgl gene expression of Oenococcus oeni strains in model media and Cabernet Sauvignon wine

Effects of pre-veraison irrigation cutoff and skin contact time on the composition, color, and phenolic content of young Cabernet Sauvignon wines in Spain
por: Sipiora, M.J.

Estudio de la composición antociánica de uvas y vinos tintos de los cv. Tannat, Cabernet-Sauvignon y Merlot utilidad de los perfiles obtenidos para la caracterización varietal