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Influence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine Solutions

Constantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga Laureano
Am J Enol Vitic. January 2003 54: 119-124; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119

Article Information

vol. 54 no. 2

DOI 
https://doi.org/10.5344/ajev.2003.54.2.119
Published By 
American Journal of Enology and Viticulture
History 
  • Published online January 1, 2003.
Copyright & Usage 
Copyright 2003 by the American Society for Enology and Viticulture

Author Information

  1. Constantin Dallas,
  2. Pedro Hipólito-Reis,
  3. Jorge M. Ricardo-da-Silva and
  4. Olga Laureano
  1. Bio Serae Laboratoires S. A., 1 Avenue de la Preuilhe, Parc Technologique du Lauragais, 11150 Bram, FranceUniversidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal
  2. Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, PortugalAdega Cooperativa do Redondo, Estrada de Évora, 7170 Redondo, Portugal.
  3. Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa, Sector de Enologia, 1349-017 Lisboa, Portugal
  1. email: jricardosil{at}isa.utl.pt

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Influence of Acetaldehyde, pH, and Temperature on Transformation of Procyanidins in Model Wine Solutions
Constantin Dallas, Pedro Hipólito-Reis, Jorge M. Ricardo-da-Silva, Olga Laureano
Am J Enol Vitic.  January 2003  54: 119-124;  published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.2.119
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