Investigation on wine phenolic acids
2003
Joncheva, N. | Genov, N. (Universitet po Khranitelni Technologii, Plovdiv (Bulgaria))
The following compounds have been identified; garllic, protocatechuic, vanillic, caffeic, syringic, p-coumaric, ferulic acids and epicathechin and cathechin. Six red wine samples were studied to compare their contents after clarification with pectolytic enzymes (Vinoflow, Novarom) and gelatine. It has been established that the phenolic acids content is lower after clarification.
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Economics