Novel application of silica materials to reduce phenolic content of red wines

Novel application of silica materials to reduce phenolic content of red wines

Phenolic compounds are responsible for the most critical attributes of red wine quality. Structural changes at the molecular level influence the ability of phenolics to contribute to the colour, astringency, and bitterness of the wines. Modulating the phenolic content of red wines might lead to impr...

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Bibliographic Details
Main Authors: Alessandro Manzoni, Sara Muñoz-Pina, Édgar Pérez-Esteve, Victoria Lizama, María J. García, Angel Argüelles, Jose Luis Aleixandre-Tudo
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Red wines
Phenolic compounds
Thiols
Amines
Silanised silica materials
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222400218X
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