Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration

Flavonoid compounds, including anthocyanins and flavan-3-ol derivatives, total tannins, total vitamin C and resveratrol were analyzed by HPLC in blueberry fruits, their skin and pulp, as well as in wines produced from them. Two wines were elaborated, with different times of fermentation. The fruit a...

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Detalles Bibliográficos
Autores principales: Varo, M. Angeles, Serratosa, Maria P., Martín-Gómez, Juan, Moyano, Lourdes, Mérida, Julieta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696742/
https://www.ncbi.nlm.nih.gov/pubmed/36431848
http://dx.doi.org/10.3390/molecules27227744

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9696742/
https://www.ncbi.nlm.nih.gov/pubmed/36431848
http://dx.doi.org/10.3390/molecules27227744

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