Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines

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Marina N. Shkolnikova; Evgeny D. Rozhnov; Anastasia A. Pryadikhina;

The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger ... View more
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