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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with

Luís Filipe-Ribeiro1,2, Fernanda Cosme2, Fernando M Nunes1

  • 1CQ-VR, Chemistry Research Centre, Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, Chemistry Department, 5000-801 Vila Real, Portugal.

Data in Brief
|June 8, 2018
PubMed

Keywords:
4-Ethylguaiacol4-EthylphenolChitinChitosanChromatic characteristicsHeadspace aroma abundancePhenolic compoundsRed wine

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