Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical cha...

por Filipe-Ribeiro, Luís, Milheiro, Juliana, Matos, Carlos C., Cosme, Fernanda, Nunes, Fernando M.
Publicado 2017

Fast and Simple UPLC–Q-TOF MS Method for Determination of Bitter Flavan-3-ols and Oligomeric Proanthocyanidins: Impact of Vegetable Protein Fining Agents on Red Wine Composition

por Dias, Lara, Milheiro, Juliana, Ribeiro, Miguel, Fernandes, Cristina, Neves, Nuno, Filipe-Ribeiro, Luís, Cosme, Fernanda, Nunes, Fernando M.
Publicado 2023