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

• At: AbuDhabi (United Arab Emirates) (2019)
• Type: Poster
• Poster code: POS-NPR-003
• 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 .

  ..

The access to the whole abstract and if available the presentation file is available to FIP members and to congress participants of that specific congress. Please login