Influence of Different Maceration Techniques and Ageing on Proanthocyanidins and Anthocyanins of Red Wine cv. Babić (Vitis vinifera, L.)
Effects of winemaking techniques on the polyphenolic composition of specific Croatian wines made from Babić (Vitis vinifera, L.), from the Primošten vine-growing region, were subjected to examination. Winemaking processes and reactions that take place during maturation significantly influence the co...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2003-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/180930 |