PHENOLIC, ANTHOCYANIN COMPOSITION AND COLOR MEASUREMENT AT RED WINES FROM DEALU BUJORULUI VINEYARD
Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the sensorial properties of red wines, especially their chromatic characteristics, bitterness and astringency. The phenolic compounds, together with the aroma precursors are the main factors that affect wine qual...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2019-06-01
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| Series: | Agricultura |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/agricultura/article/view/13256 |