THE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION

THE INFLUENCE OF TANNIN PREPARATIONS ON THE CONTENT AND FORM OF ANTHOCYANINS OF MODEL WINE SYSTEMS IN THE CONDITIONS OF INDUCED OXIDATION

The article considers how oenological tannins effect on the content of anthocyanins, phenolic substances, and their forms that influence the stability of the colour of rosé and red wines. The research material was wine model systems that underwent induced oxidation for a week at a temperature of 45±...

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Bibliographic Details
Main Authors: М. Bilko, М. Ishchenko, О. Tsyhankova, Т. Yakovenko, Т. Кyrpel
Format: Article
Language:English
Published: Odesa National University of Technology 2019-05-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
oenological tannins
anthocyanins
wine
model solutions
Online Access:http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1333

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