Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2005

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines

Jean Paul Mazauric
  • Function : Author
Sciences Pour l'Oenologie
Jean-Michel Salmon
  • Function : Author
Sciences Pour l'Oenologie

Domains

Food engineering

Migration ProdInra  : Connect in order to contact the contributor

https://hal.inrae.fr/hal-02683305

Submitted on : Monday, June 1, 2020-3:00:08 AM

Last modification on : Friday, February 24, 2023-3:54:44 PM

Consult on ISTEX platform

Dates and versions

hal-02683305 , version 1 (01-06-2020)

Identifiers

Cite

Jean Paul Mazauric, Jean-Michel Salmon. Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. Journal of Agricultural and Food Chemistry, 2005, 53 (9), pp.5647-5653. ⟨10.1021/jf050308f⟩. ⟨hal-02683305⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

INRA BA UNIV-MONTPELLIER SPO INSTITUT-AGRO-MONTPELLIER INRAE INRAEOCCITANIEMONTPELLIER
7 View
0 Download

Altmetric

Share

Gmail Facebook X LinkedIn More