Part I. Polyphenols composition and antioxidant potential during ‘Blaufränkisch’ grape maceration and red wine maturation, and the effects of trans-resveratrol addition
Nataša Poklar Ulrih, Rok Opara, Mihaela Skrt, T. Košmerl, Mojmir Wondra, Veronika Abram
Topics & Concepts
Maceration (sewage)WineChemistryPolyphenolResveratrolAntioxidantFood scienceMalvidinBiochemistryMaterials scienceComposite materialFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects