Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes
In the Montilla-Moriles winemaking region sweet wines are traditionally produced by adding wine alcohol (fortifying) to the must obtained from off-vine dried grapes. The grape pomace obtained after pressing the dried grape is used to obtain wine alcohol or compost. Here, an ethanolic extract from dr...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-08-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461500287X |