Epiptoseis ton piestirion epi tis poiotitas ton lefkon oinon.
1985
Tsoutsouras E.
This work refers to the differences resulting from the various pressing systems on the content of wines in phenolic substances (simple and total phenols, tannins, leucoanthocyanins, catechins). The presence of these substances has a negative effect on the sensory qualities of wines, their colour, their sensibility to oxydations which alterate the colour, the aroma and the freshness thus contributing to a constant degradation of their quality.
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