Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration
Maria Alessandra Paissoni, Susana Rı́o Segade, C. Carrero-Carralero, Carlo Montanini, Simone Giacosa, Luca Rollè
Topics & Concepts
AnthocyaninMalvidinChemistryMaceration (sewage)WinemakingProanthocyanidinTanninPigmentWine colorPolyphenolFood scienceEllagic acidBotanyWineBerryBiologyOrganic chemistryCyanidinAntioxidantComposite materialMaterials scienceHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities