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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:

    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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Last update 4 October 2019

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