Wine Polyphenol Content during the Fermentation of <i>Vitis vinifera</i> CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine

Wine Polyphenol Content during the Fermentation of <i>Vitis vinifera</i> CS Grapes and Its Relationship with the Presence of Minerals in the Resulting Wine

The content of minerals and bioactive compounds in wine depends on various factors, among which are the origin of the grapes, their phenolic composition, and the winemaking process. This study monitored the physicochemical parameters, phenolic compound contents, and antioxidant capacity of the red g...

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Bibliographic Details
Main Authors: Pedro Estanislao Acuña-Avila, María Soledad Vasquez-Murrieta, Stefani Cortés-Camargo, Mayuric Teresa Hernández-Botello, Oswaldo Ramos-Monroy, Ma del Socorro López-Cortéz
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Applied Sciences
Subjects:
antioxidant capacity
bioactive
elemental composition
polyphenols
red wine
Online Access:https://www.mdpi.com/2076-3417/13/14/8314

Internet

https://www.mdpi.com/2076-3417/13/14/8314

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