Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration
Javier Portu, Ana Rosa Gutiérrez-Viguera, Lucía González‐Arenzana, Pilar Santamaría
Topics & Concepts
WineWine colorWinemakingChemistryFlavonolsMaceration (sewage)Composition (language)Food scienceProanthocyanidinPolyphenolOrganic chemistryAntioxidantMaterials scienceComposite materialLinguisticsPhilosophyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities