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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |