Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins
Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a cruc...
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
MDPI AG
2021-02-01
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| coleção: | Molecules |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/1420-3049/26/4/1087 |