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INFLUENCE OF TECHNOLOGICAL PROCESS ON ANTIOXIDANT CAPACITY OF WINES FROM CABERNET SAUVIGNON VARIETY

  • At: 2019 FIP Congress in AbuDhabi (United Arab Emirates)
  • 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
  • Abstract:

    Background

    Phenolic 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. 

    Methods

    Alcohol fermentation with maceration was carried out in microvinification by using Saccharomyces cerevisiae yeast during the 3, 5, 7, 14 and 21 days .

    ..

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Last update 4 October 2019

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