Characterization of Phenolic Compounds in Wine Lees

The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC),...

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Detalles Bibliográficos
Autores principales: Zhijing, Ye, Shavandi, Amin, Harrison, Roland, Bekhit, Alaa El-Din A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946114/
https://www.ncbi.nlm.nih.gov/pubmed/29587406
http://dx.doi.org/10.3390/antiox7040048

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946114/
https://www.ncbi.nlm.nih.gov/pubmed/29587406
http://dx.doi.org/10.3390/antiox7040048

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