Now showing items 1-2 of 2

    • Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency 

      Cáceres Mella, Alejandro; Peña Neira, Álvaro; Narváez Bastías, Jaime; Jara Campos, Carla; López Solís, Remigio; Canals, Joan Miquel (International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)
      The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five ros e wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical ...
    • Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 

      Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)
      BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...