The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (<i>Botrytis cinerea</i>) influence on wine...

Full description

Bibliographic Details
Main Authors: Nikolina Lisov, Uroš Čakar, Danijela Milenković, Maria Čebela, Gorica Vuković, Saša Despotović, Aleksandar Petrović
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
Cabernet Sauvignon grape
phenolic compounds
LC-MS/MS
antioxidant activity
PCA analysis
Online Access:https://www.mdpi.com/2311-5637/9/7/695

Internet

https://www.mdpi.com/2311-5637/9/7/695

Similar Items