Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate
Belén Gordillo, Francisco Chamizo‐González, M. Lourdes González-Miret, Francisco J. Heredia
Topics & Concepts
WineWine colorComposition (language)ChemistryFood scienceTurbidityGrape wineProanthocyanidinPolyphenolBiologyBiochemistryEcologyLinguisticsAntioxidantPhilosophyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities