Phenolic analysis and in vitro biological activity of red wine, pomace and grape seeds oil derived from vitis vinifera L. Cv. montepulciano d’Abruzzo
Azzurra Stefanucci, Adriano Mollica
Abstract
1. Tofalo R, Patrignani F, Lanciotti R, et al. Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Front Microbiol. 2016;7:610. doi:10.3389/fmicb.2016.00610 CrossRef Pubmed Pubmed Central Google Scholar
Topics & Concepts
WinePomaceVitis viniferaAromaGrape wineFood scienceOenologyFermentationAroma of wineBotanyHorticultureWine grapeChemistryBiologyViticultureFermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial Metabolism and Applications