Characterization of Phenolic Compounds in Wine Lees
The effect of vinification techniques on phenolic compounds and antioxidant activity of wine lees are poorly understood. The present study investigated the antioxidant activity of white and red wine lees generated at early fermentation and during aging. In this study, the total phenol content (TPC),...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-03-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2076-3921/7/4/48 |