| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542130 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Changes in colour and in monomeric and polymeric phenols during the vinification process have been studied. ⺠Chamber drying increased the sugar content to about 31.4 °Brix in Merlot and Tempranillo grapes. ⺠The drying process causes skin rupture, facilitating the access to the pulp of phenolic compounds. ⺠The end-product contained acceptable tannins, colour and phenolic compounds in comparison with commercial sweet red wines.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ana Marquez, Maria P. Serratosa, Azahara Lopez-Toledano, Julieta Merida,