The Influence of Skin Maceration Time on the Phenolic Composition and Antioxidant Activity of Red Wine Teran (Vitis vinifera L.)

The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has...

Full description

Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
Subjects:	Teran wine phenolic composition antioxidant activity maceration time
Online Access:	http://hrcak.srce.hr/file/124073