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Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines

Author
Organization
Keywords
Wine, Grape dehydration, Phenolic compounds, Minerals, Sensory characteristics, SWEET RED WINES, ANTIOXIDANT ACTIVITY, POSTHARVEST DEHYDRATION, PHENOLIC COMPOSITION, COLOR, EXTRACTS, ASSAY

Citation

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MLA
Panceri, Carolina P., et al. “Effect of Grape Dehydration under Controlled Conditions on Chemical Composition and Sensory Characteristics of Cabernet Sauvignon and Merlot Wines.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 63, no. 1, 2015, pp. 228–35.
APA
Panceri, C. P., Santos de Gois, J., Borges, D. L., & Bordignon-Luiz, M. T. (2015). Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines. LWT-FOOD SCIENCE AND TECHNOLOGY, 63(1), 228–235.
Chicago author-date
Panceri, Carolina P, Jefferson Santos de Gois, Daniel LG Borges, and Marilde T Bordignon-Luiz. 2015. “Effect of Grape Dehydration under Controlled Conditions on Chemical Composition and Sensory Characteristics of Cabernet Sauvignon and Merlot Wines.” LWT-FOOD SCIENCE AND TECHNOLOGY 63 (1): 228–35.
Chicago author-date (all authors)
Panceri, Carolina P, Jefferson Santos de Gois, Daniel LG Borges, and Marilde T Bordignon-Luiz. 2015. “Effect of Grape Dehydration under Controlled Conditions on Chemical Composition and Sensory Characteristics of Cabernet Sauvignon and Merlot Wines.” LWT-FOOD SCIENCE AND TECHNOLOGY 63 (1): 228–235.
Vancouver
1.
Panceri CP, Santos de Gois J, Borges DL, Bordignon-Luiz MT. Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines. LWT-FOOD SCIENCE AND TECHNOLOGY. 2015;63(1):228–35.
IEEE
[1]
C. P. Panceri, J. Santos de Gois, D. L. Borges, and M. T. Bordignon-Luiz, “Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 63, no. 1, pp. 228–235, 2015.
@article{7275326,
  author       = {Panceri, Carolina P and Santos de Gois, Jefferson and Borges, Daniel LG and Bordignon-Luiz, Marilde T},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keywords     = {Wine,Grape dehydration,Phenolic compounds,Minerals,Sensory characteristics,SWEET RED WINES,ANTIOXIDANT ACTIVITY,POSTHARVEST DEHYDRATION,PHENOLIC COMPOSITION,COLOR,EXTRACTS,ASSAY},
  language     = {eng},
  number       = {1},
  pages        = {228--235},
  title        = {Effect of grape dehydration under controlled conditions on chemical composition and sensory characteristics of Cabernet Sauvignon and Merlot wines},
  url          = {http://dx.doi.org/10.1016/j.lwt.2015.02.014},
  volume       = {63},
  year         = {2015},
}

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