Effect of Processing on the Phenolics and Color of Cabernet Sauvignon, Chambourcin, and Noble Wines and Juices
作者： S. F. O'Keefe , Charles A. Sims , J. M. Auw , V. Blanco
DOI:
关键词: Proanthocyanidin 、 Ellagic acid 、 Food science 、 Phenols 、 Caftaric acid 、 Coutaric acid 、 Gallic acid 、 Chemistry 、 Wine 、 Wine color
摘要: … of all phenols measured, while skin fermentation wines had higher levels of nearly all phenols … wines and juices had higher total phenols than skin fermented wines. Levels of gallic acid, …
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