Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines
Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has...
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| Hlavní autoři: | , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2021-11-01
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| Edice: | Acta Agriculturae Slovenica |
| Témata: | |
| On-line přístup: | https://journals.uni-lj.si/aas/article/view/13042 |
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