Aging of red wines made from hybrid grape cv. BRS Violeta:...

Food Research International 2014 / 02 Vol. 56

Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity

Lago-Vanzela, Ellen Silva, Procópio, Dielle Pierotti, Fontes, Edimar Aparecida Filomeno, Ramos, Afonso Mota, Stringheta, Paulo César, Da-Silva, Roberto, Castillo-Muñoz, Noelia, Hermosín-Gutiérrez, Isi
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Volume:
56
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.12.030
Date:
February, 2014
File:
PDF, 518 KB
english, 2014
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