Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of <i>Melissa officinalis</i>, <i>Salvia officinalis</i> and <i>Cannabis sativa</i>

Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of <i>Melissa officinalis</i>, <i>Salvia officinalis</i> and <i>Cannabis sativa</i>

Herbs are considered substantial sources of antioxidant compounds, playing an important role in medicines, cosmetics, and distillates. Although they have been used in wine since ancient times, especially in Mediterranean regions, there is limited scientific evidence on how the addition of herbs into...

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Bibliographic Details
Main Authors: Paraskevi Roufa, Alexandra Evangelou, Evangelos Beris, Styliani Karagianni, Archontoula Chatzilazarou, Efthalia Dourtoglou, Adnan Shehadeh
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Horticulturae
Subjects:
herb extraction
wine total phenols
antioxidant activity
<i>Salvia officinalis</i>
<i>Melissa officinalis</i>
<i>Cannabis sativa</i>
Online Access:https://www.mdpi.com/2311-7524/9/9/956

Internet

https://www.mdpi.com/2311-7524/9/9/956

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