Componentes no volatiles en vinagres: Inositol, Trehalosa, Polifenoles totales y Catequinas.
1983
Olano A. | Gomez Cordoves M.C.
The content of Inositol, Trehalose, Catechins and total Polyphenols in different types of wine and vinegar has been studied. Values for Inositol content in vinegars were similar to that of the analyzed wines. Trehalose content in vinegars was higher than in the corresponding wines. On the other hand values of total Polyphenols decreased during the acetification process.
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