10.07.2015 Views

Compuestos azufrados volátiles en vinos - Fundación para la ...

Compuestos azufrados volátiles en vinos - Fundación para la ...

Compuestos azufrados volátiles en vinos - Fundación para la ...

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

Capítulo(20) Es-Safin.E, Fulcrand H., Cheynier V., MountounetM.(1999). Studies on the Acetaldhyde-Inducedconc<strong>en</strong>sacion of (-)- epicatequina and Malvini-3– Glucoside in a Model Solution system. J. Agric.Food Chem.,47,2096-2102.(21) Es-Safin.E, Cheynier V., Mountounet M.(2002).Role of Aldehydic Derivates in the Cond<strong>en</strong>sationof Ph<strong>en</strong>olic Compounds with emphasis onthe s<strong>en</strong>sorial Propieties of fruit-derived foods. J.Agric. Food Chem.,50,5571-5585.(22) Fancia- Aricha E.M., Guerra M.T., Rivas- GonzaloJ.C., Santos-Buelga C. (1997) ”New anthocyaninPigm<strong>en</strong>ts formed after cond<strong>en</strong>sation with f<strong>la</strong>vanols”J.Agric. Food Chem.,45,2262-2266.(23) Sarni-Manchado P., Fulcrand H., Souquet JM.,Cheynier V., Moutounet M.(1996). Stability andColor of unreported wine anthocyanin-derivedPigm<strong>en</strong>ts. J.Food Sci<strong>en</strong>ce,61,938-941.(24) Escribano-Bailon T., Álvarez-García M., Rivas-Gonzalo J., Heredia F.J., Santos-Buelga C.(2001).Color and Stabity of Pigm<strong>en</strong>ts-Derived fromAcethaldehido medianted cond<strong>en</strong>sation betwe<strong>en</strong>Mv-3-O-Glu and (+)-catequin. J.Agric. FoodChem.,49,1213-1217.(25) Sudraud P.(1958). Interpretationdes courbesd´absortion des vins rouges. An TechnolAgric.,7,203-208.(26) OIV (1990).Récueil des Méthodes Internationalesd´Analyse des vins et moûts. Office Internationalde <strong>la</strong> Vigne et du Vin, Paris, Francia.(27) Boulton R.B. (2001). The copigm<strong>en</strong>tationof anthocyaninsand its role in the color in red wine: acritical review. Am. J. Enol. Vitic. 52, 67-87.(28) Ribéreau-Gayon J, Peynaud E., Sudraud P., Ribéreau-GayonP. (1982) Traité dÓ<strong>en</strong>ologie. Sci<strong>en</strong>ceset Thechniques et du Vin.Tome I. Analise et contrôledes Vins.Ed.Dunod. Paris. Francia.(29) Ribéreau-Gayon P., Gories Y., Maujean A., DubourdieuD.(1998). Traité d´O<strong>en</strong>ologie.2. Chimie duVin. Stabilisation et traitam<strong>en</strong>ts. Editorial Dunod.(30) Glories Y. (1978). Recherches sur <strong>la</strong> materie colorantdes vins rouges. Thesis de <strong>la</strong> Universite deBourdeaux, Université de Bourdeaux.(31) Revil<strong>la</strong> I., González-SanJosé M.L. and Gómez Cordovés(1999). Modificaciones cromáticas del vinotimto de crianza según el tipo de varrica <strong>en</strong> que<strong>en</strong>vejece. Food Sci. Tech. Int., 5(2): 177-181.(32) Pérez-Prieto L.J., De <strong>la</strong> Hera-Orts M.L., López RocaJ.M., Fermandez-fernández J.I. y Gómez P<strong>la</strong>za E.(2003). Oak-matured wines: Influ<strong>en</strong>ce of the caracteristicsof the barrel on wine colour and s<strong>en</strong>sorycharacteristics. J. Sci. Food Agric., 83: 1445-1450.(33) Gómez- Cordovés C and González-SanJosé M.L(1995). Interpretation of color Varibles during theaging of red wines: Re<strong>la</strong>thionship with Familiesof ph<strong>en</strong>olic compounds. J.Agric. Food Chem.,43(3): 557-561.(34) Cheynier V. (2005). Polyph<strong>en</strong>ols in foods are morecomplex than oft<strong>en</strong> thought. Am. J. Clin. Nutr., 81(suppl): 223S-229S.110

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!