The impact of the various technogical prosesses on the phenolic complex of red wines
2018
Lesanu, Alexandra | Codrean (Sclifos), Aliona | Scutaru, Iury | Zgardan, Dan
Phenolic compounds play an important role in the composition and quality of red wines. In this research have been studied various technological processes of the production of red wines and its impact on the phenolic complex. It has been found that the maximum content of phenolic substances and anthocyanins is present in the raw wines produced by the thermomaceration method.
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Editorial Technical University of Moldova
Este registro bibliográfico ha sido proporcionado por Technical University of Moldova