| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538494 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Highest concentration of total phenolics and total flavan-3-ols was found in the mash heated wines. ⺠Enzyme treated wines contained less phenolic acids than those of control and mash heated wines. ⺠Extraction of monomeric anthocyanins was not increased with enzyme addition. ⺠All phenolic acids, but gallic acid, decreased with winemaking process and ageing. ⺠Catechin and epicatechin decreased during winemaking process and ageing.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alev Akpinar Borazan, Berrin Bozan,