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INFLUENCE OF TECHNOLOGICAL PROCESS ON ANTIOXIDANT CAPACITY OF WINES FROM CABERNET SAUVIGNON VARIETY
- At: AbuDhabi (United Arab Emirates) (2019)
- Type: Poster
- By: ČAKAR, Uroš (Faculty of Pharmacy, University of Belgrade, Serbia)
- Co-author(s): Uroš Čakar: Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia
Nikolina Lisov: Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
Aleksandar Petrović: Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
Valerija Madžgalj: 13 Jul Plantaže a.d. , Podgorica , Montenegro
Ljiljana Bukarica: Institute of Clinical pharmacology, Pharmacology and Toxicology, Faculty of Medicine, Belgrade, Serbia
BackgroundPhenolic compounds exhibit beneficial helth effect on human organizam and conditions for increasing their content in some products such as wine can be considered as important.
Alcohol fermentation with maceration was carried out in microvinification by using Saccharomyces cerevisiae yeast during the 3, 5, 7, 14 and 21 days ... The access to the whole abstract and the presentation file is available to FIP members and to congress participants of that specific congress.
Last update 4 October 2019