Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)
Keywords: تجزیه و تحلیل حسی یا ارزیابی حسی ; Delphinidin 3,5-diglucoside (PubChem CID: 10100906); Cyanidin 3,5-diglucoside (PubChem CID: 12305316); Petunidin 3,5-diglucoside (PubChem CID: 71587075); Peonidin 3,5-diglucoside (PubChem CID: 44256843); Malvidin 3,5-diglucoside (PubChem CID: 12312725); M