Investigation on wine phenolic acids
2003
Joncheva, N. | Genov, N. (Universitet po Khranitelni Technologii, Plovdiv (Bulgaria))
The following compounds have been identified; garllic, protocatechuic, vanillic, caffeic, syringic, p-coumaric, ferulic acids and epicathechin and cathechin. Six red wine samples were studied to compare their contents after clarification with pectolytic enzymes (Vinoflow, Novarom) and gelatine. It has been established that the phenolic acids content is lower after clarification.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 10-11
其它主题
Clarificacion; Acidos fenolicos; Acide phenolique
语言
保加利亚语
注释
Summary (En)
2 tables; 5 ref.
翻译的标题
Izsledvane v"rkhu fenolnite kiselini na vina
类型
Summary
团体作者
S"yuz po Khranitelna Promishlenost k"m FNTS, Sofia (Bulgaria). B"lgarska Asotsiatsiya za Khranitelna i Pitejna Industriya
2003-08-15
AGRIS AP