Accepted Manuscript Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines Ana Marquez, Maria P. Serratosa, Julieta Merida PII: S0308-8146(13)01368-X DOI: http://dx.doi.org/10.1016/j.foodchem.2013.09.103 Reference: FOCH 14731 To appear in: Food Chemistry Received Date: 15 July 2013 Revised Date: 10 September 2013 Accepted Date: 16 September 2013 Please cite this article as: Marquez, A., Serratosa, M.P., Merida, J., Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines, Food Chemistry (2013), doi: http://dx.doi.org/ 10.1016/j.foodchem.2013.09.103 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.