| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2078784 | Cerevisia | 2010 | 5 Pages |
Abstract
Phenolic compounds play an important role in wine quality because of their color and taste properties. These compounds involve a large group of molecules, such as non-flavonoids (phenolic acids, stilbenes) and flavonoids (flavones, flavonols, flavanols, anthocyanins), which can have interesting biological properties. In this article we focus on the fate of the most abundant phenolic compounds in wine: anthocyanins and tannins.
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Authors
Cédric Saucier,