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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Food Technology and Biotechnology
المؤلفون الرئيسيون:	Nina Jurinjak, Domo Antunović, Đordano Peršurić, Karin Kovačević Ganić, Tomislav Plavša
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	University of Zagreb Faculty of Food Technology and Biotechnology 2012-01-01
الموضوعات:	Teran wine phenolic composition antioxidant activity maceration time
الوصول للمادة أونلاين:	http://hrcak.srce.hr/file/124073

مواد مشابهة

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