The changes of selected phenolic substances in wine technology
The effects of the pressing technology and clarification of white grape musts on concentrations of phenolic compounds and their antioxidative capacity were investigated. Four different varieties were processed by hydraulic or pneumatic pressing technologies. In the individual stages of pressing and...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2008-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200810-0005_the-changes-of-selected-phenolic-substances-in-wine-technology.php |