Changes of the content phenolic substances in wines Cabernet Sauvignon, Cabernet Franc and Merlot during the period of several years storage
1996
Ruzic, N. | Jazic, Lj. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Phenolic compounds of red wines are considered to be unstable. Their content is changing with the period of storage. This paper reviews the results obtained in the course of several-years-long continual following of the change of anthocyanins and total phenolic substances content as well as the colour intensity and colour hue for three red wines. Amounts of phenolic substances in red wines decreased depending on grape varieties used for their production. The greatest decrease of anthocyanins content and colour intensity after seven years storage was evidented in wine Cabernet Franc than in wines Cabernet Sauvignon and Merlot.
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