Prediction of Phenolic Composition of Monastrell and Tempranillo Wines: Correlation between Phenolic Content and Traditional Variables of Fruit Maturity
نویسندگان
چکیده
منابع مشابه
Phenolic Content of Blends of Tempranillo with Graciano or Cabernet Sauvignon Wines Produced in Spain
The effect of Graciano (GRA, Spanish valuable variety of limited production in Mediterranean countries) vs. Cabernet Sauvignon (CS, world-wide known French variety) on the phenolic content [total polyphenols (TP), total anthocyanins (TA), catechins (CAT) and proanthocyanidins (PRO)] of Tempranillo wines (TEM-BASE, a largely cultivated Spanish variety) was studied in blends prepared with 25 and ...
متن کاملthe investigation of the relationship between type a and type b personalities and quality of translation
چکیده ندارد.
on translation of phatic communion and socio-cultural relationships between the characters of the novels
phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...
15 صفحه اولPhenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines.
Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines ...
متن کاملComparative Analysis of Total Phenolic Content in Sea Buckthorn Wine and Other Selected Fruit Wines
This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2014
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2011.570467