Effects of spontaneous and inoculated fermentation on the total phenolic content and antioxidant activity of Cabernet Sauvignon wines and fermented pomace
The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged maceration during spontaneous and inoculated ferme...
| الحاوية / القاعدة: | Food and Feed Research |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Institute for Food Technology, Novi Sad
2024-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692401119Q.pdf |