Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate
Belén Gordillo, Francisco J. Rivero, M. José Jara-Palacios, M. Lourdes González-Miret, Francisco J. Heredia
Topics & Concepts
ChemistryWine colorProanthocyanidinFood scienceGallic acidWineAnthocyaninVineyardCatechinWinemakingComposition (language)PigmentPolyphenolHorticultureBotanyChromatographyBiochemistryOrganic chemistryAntioxidantBiologyLinguisticsPhilosophyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities