Effect of Oak Chips Application on Phenolic Compounds of Wine Vinegars at Different Maturation Times
This study was conducted to investigate the effects of oak chips-supplementations on phenolic compound profiles of grape vinegar samples. Total acidity, volatile acids, non-volatile acids, pH, dry extract, ash, color, alcohol, total phenolic compound, individual phenolic compounds and aroma compound...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2021-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4192 |