Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines

Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and...

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Detalles Bibliográficos
Autores principales: Liu, Shu-Xun, Yang, Hang-Yu, Li, Si-Yu, Zhang, Jia-Yue, Li, Teng, Zhu, Bao-Qing, Zhang, Bo-Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332404/
https://www.ncbi.nlm.nih.gov/pubmed/26556321
http://dx.doi.org/10.3390/molecules201119662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6332404/
https://www.ncbi.nlm.nih.gov/pubmed/26556321
http://dx.doi.org/10.3390/molecules201119662

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