Antioxidant activity, phenolic compounds and colour of red wines treated with new fining agents

Autor: Dumitriu, G. D., Cotea, V. V., Peinado, R. A., López De Lerma, N.

Nowadays the clarification and stabilization of red wines is generally done with conventional fining agents, like bentonite and activated coal, which pose a major challenge to environmental security and wastes management. This stimulated the use of m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b87aab28707b42ec30a6984ca7af2c98

Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis

Autor: Vararu, F., Moreno-García, J., Cotea, V. V., Juan Moreno

Publikováno v: Vitis: Journal of Grapevine Research 54(2), 97–105 (2015)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Scopus-Elsevier

Fifty-one aroma compounds in musts from 'Muscat Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro Ximénez' white grapes have been determined, three of them identified for the first time in grapes. Two fingerprints for each cultivar, based in 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03841b38fa70ee4691ceabf9c3c131f7
http://hdl.handle.net/10396/15626

Impact of tartaric stabilization treatments on the evolution of physical-chemical and colour parameters of Băbească neagră wines

Autor: Zamfir, C.I., Vararu, F., Dumitriu Diana-Georgiana, Colibaba Cintia-Lucia, Cotea V., V., Odăgeriu, G.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::512db3271a7cf8f5f7b224bec0d76aca

Time variation of anthocyans profile specific to some red wines

Autor: Odǎgeriu, G., Niculaua, M., Cotea V., V., Zamfir, C.I., Nechita B., C.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a15a11cdeccc8a3bfdcf19b3f6bd2516

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.