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Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines
Phenolic compounds determine the color quality of fruit wines. In this study, the phenolic compound content and composition, color characteristics and changes during 6 months of bottle aging were studied in wines fermented with bog bilberry syrup under three different pHs. The total anthocyanins and...
Shranjeno v:
| izdano v: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2015
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6332404/ https://ncbi.nlm.nih.gov/pubmed/26556321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules201119662 |
| Oznake: |
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