Phenolic Composition, Colour and Antioxidant Activity of Vranec, Merlot and Cabernet Sauvignon Wines from R. Macedonia

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Ivanova, Violeta; Boros, Borbala; Hermosín-Gutiérrez, Isidro; Stefova, Marina; Stafilov, Trajče; Vojnoski, Borimir; Dörnyei, Ágnes; Kilár, Ferenc;
  • Subject: Agricultural biotechnology | Chemical sciences

Wine quality largely depends on the phenolic compounds, which contribute to the wine colour, bitterness and astringency. Furthermore, phenolic compounds demonstrate the antioxidant potential of wines, which is mainly due to the flavonoids. In this study, phenolic compos... View more
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