How must pH affects the level of red wine phenols
Martino Forino, Luigi Picariello, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti
Topics & Concepts
WineChemistryWinemakingCinnamatesAnthocyaninSolubilityPhenolsChromatographyFood scienceOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities