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د مهمو اصطلاحاتو پلټنه
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1
Red Wine Color. Exploring the Mysteries
American Chemical Society
Andrew L. Waterhouse and James A. Kennedy (Eds.)
wine
pigments
anthocyanin
anthocyanins
wines
malvidin
published
glucoside
downloaded
july
princeton
pubs.acs.org
univ
formation
figure
pigment
polymeric
grape
reaction
tannin
reactions
acetaldehyde
compounds
pigmented
agric
mass
hplc
analysis
fermentation
polymers
derivatives
tannins
catechin
aging
copigmentation
ethyl
cheynier
absorbance
flavanol
cabernet
sauvignon
derived
oak
observed
barrels
vitisin
condensation
fulcrand
presence
solution
کال:
2004
ژبه:
english
فایل:
PDF, 24.89 MB
ستاسی تیګی:
0
/
0
english, 2004
2
Anthocyanins as Food Colors
Elsevier Science
Pericles Markakis
anthocyanins
anthocyanin
cyanidin
pigment
pigments
glucoside
sci
chalcone
species
compounds
wine
harborne
grapes
copigmentation
soc
wines
timberlake
weinges
phytochemistry
delphinidin
acylated
brouillard
values
malvidin
gayon
fruits
asen
bridle
diglucoside
groups
methods
colored
hydroxyl
pelargonidin
tannins
temperature
effect
products
content
reported
ribereau
stability
absorption
presence
plants
equilibrium
chemical
reaction
shown
solutions
کال:
1982
ژبه:
english
فایل:
PDF, 13.12 MB
ستاسی تیګی:
0
/
0
english, 1982
3
Anthocyanins As Food Colors
Elsevier
Pericles Markakis
anthocyanins
anthocyanin
cyanidin
pigment
pigments
glucoside
sci
chalcone
species
flavylium
frui
compounds
structur
soc
copigmentation
grapes
weinges
phytochemistry
wines
harborne
acylated
values
gayon
diglucoside
groups
pelargonidin
colored
delphinidi
tannins
reported
asen
methods
absorption
effect
presence
content
products
glycosides
reaction
ribereau
temperature
brouillar
durin
plants
shown
peonidin
solution
solutions
chemical
grape
کال:
1982
ژبه:
english
فایل:
PDF, 12.00 MB
ستاسی تیګی:
0
/
0
english, 1982
4
Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
MDPI
Inês Nunes
,
Ana C. Correia
,
António M. Jordão
,
Jorge M. Ricardo‐da‐Silva
rosé
wines
maturation
wine
values
chips
fermentation
chip
alcoholic
oak
cherry
phenolic
anthocyanins
showed
musts
intensity
total
aroma
sensory
parameters
compounds
species
pigments
fermented
tendency
detected
evolution
molecules
addition
chf
chfm
composition
phenols
okf
okfm
polymeric
content
aging
degree
ctw
glucoside
significantly
analysis
decrease
flavonoid
aged
authors
obtained
sensorial
anthocyanin
کال:
2020
ژبه:
english
فایل:
PDF, 881 KB
ستاسی تیګی:
0
/
0
english, 2020
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