Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate
Aneta Wojdyło, Justyna Samoticha, Joanna Chmielewska
Topics & Concepts
Maceration (sewage)ChemistryABTSPolyphenolTroloxFood scienceAntioxidantWineChromatographyDPPHBiochemistryComposite materialMaterials scienceFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research