Influence of different treatment of Vožd cultivar on total phenolic content and antioxidant capacity of wine

• At: Seville (Spain) (2022)
• Type: Poster
• Poster code: NMS-004
• By: ČAKAR, Uroš
• Co-author(s): Mr. Uroš Čakar
  Nikolina Lisov
  Ivana Plavšić
  Aleksandar Petrović
  Ljiljana Gojković-Bukarica
  
• Abstract:

  "Background
  The red grape skins and stalk are particularly rich in extractable polyphenols responsible of the major sensorial characteristics of wine such as color, astringency and ageing ability. During vinification, colorless phenolic increase during alcoholic fermentation, reaching maximum values at pressing, and remain stable during malolactic ..

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