Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines

Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines

The article presents data on the study of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines.Red wines, due to the high content of phenolic substances in them, have P-vitamin activity, antiglycemic, antihepatoxic and a...

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Bibliographic Details
Main Authors:	L. V. Gnetko, L. P. Nerovnykh, Kh. R. Siyukhov, G. Yu. Arutyunova
Format:	Article
Language:	Russian
Published:	Maykop State Technological University 2023-05-01
Series:	Новые технологии
Subjects:	carbonic acid maceration red wines extraction phenolic substances phenolic acids flavonoids biological activity
Online Access:	https://newtechology.mkgtu.ru/jour/article/view/641

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