| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539526 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Stilbene contents and antioxidant activity of Macedonian red wines were examined. ⺠Merlot wines had higher concentrations of resveratrol and piceid than Vranec wines. ⺠The most significant effect had variety and maceration time at 6 and 10 days. ⺠Application of French yeast implied higher amounts of stilbenes. ⺠Wines produced with Macedonian yeast provided higher antioxidant activity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sanja KostadinoviÄ, Andrea Wilkens, Marina Stefova, Violeta Ivanova, Borimir Vojnoski, Hamed Mirhosseini, Peter Winterhalter,