Dynamics of changes in total anthocyanins during the fermentative maceration of grapes
This paper deals with the results of studies on changes in the content of total anthocyanins depending on their fermentative maceration from grapes of traditional Moravian cultivars (Blauer Portugieser, Saint Laurent and Blaufrankisch). Colouring matters were macerated in the course of alcoholic fer...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2006-09-01
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| Series: | Horticultural Science |
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| Online Access: | https://hortsci.agriculturejournals.cz/artkey/hor-200603-0003_dynamics-of-changes-in-total-anthocyanins-during-the-fermentative-maceration-of-grapes.php |