Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines

The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepani...

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Detalles Bibliográficos
Autores principales: Briz-Cid, Noelia, Rial-Otero, Raquel, Cámara, Miguel A., Oliva, José, Simal-Gandara, Jesus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470954/
https://www.ncbi.nlm.nih.gov/pubmed/30909373
http://dx.doi.org/10.3390/ijms20061447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6470954/
https://www.ncbi.nlm.nih.gov/pubmed/30909373
http://dx.doi.org/10.3390/ijms20061447

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