Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Molecules - Switzerland
doi 10.3390/molecules25010120
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Technological Parameter of Red Wine Production in Czechoslovakia.

Kvasny Prumysl
1974English

Colour, Phenolic Content and Antioxidant Activity of the Slovak Alibernet Red Wine Samples

Journal of Microbiology, Biotechnology and Food Sciences
BiotechnologyMolecular BiologyMicrobiologyFood Science
2015English

The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines

Savremene tehnologije
2014English

Composition of Anthocyanin Pigments in Aromatic Red Rice and Its Wine.

NIPPON SHOKUHIN KOGYO GAKKAISHI
1994English

Influence of Freezing Skin Grapes to Extract Phenolic Compounds During Red Wine Maceration

BIO Web of Conferences
2014English

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences
2017English

Timing of Leaf Removal Modifies Chemical and Phenolic Composition of Sauvignon Blanc Wine

BIO Web of Conferences
2017English

Going Through the Wine Fining: Intimate Dialogue Between Organics and Clays

Colloids and Surfaces B: Biointerfaces
SurfacesColloidInterfacesTheoretical ChemistryMedicineBiotechnologySurface ChemistryPhysical
2018English

Characterization of Phenolic Compounds in Wine Lees

Antioxidants
BiochemistryClinical BiochemistryCell BiologyMolecular BiologyPhysiology
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy