Characterization of Phenolic Compounds in Wine Lees

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),...

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Bibliographic Details
Main Authors:	Ye Zhijing, Amin Shavandi, Roland Harrison, Alaa El-Din A. Bekhit
Format:	Article
Language:	English
Published:	MDPI AG 2018-03-01
Series:	Antioxidants
Subjects:	grapes wine lees antioxidant total phenol tannins polymerization
Online Access:	http://www.mdpi.com/2076-3921/7/4/48

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