The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and procyanidins. Changes in total phenolic content (TPC), total flavonoid content (TF...

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Detalles Bibliográficos
Autores principales: Jara-Palacios, María José, Hernanz, Dolores, Escudero-Gilete, María Luisa, Heredia, Francisco J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274374/
https://www.ncbi.nlm.nih.gov/pubmed/27845756
http://dx.doi.org/10.3390/molecules21111526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6274374/
https://www.ncbi.nlm.nih.gov/pubmed/27845756
http://dx.doi.org/10.3390/molecules21111526

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