Yayın: The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine
Yükleniyor...
Tarih
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayımcı
Özet
Açıklama
Anahtar kelimeler
Winemaking, Chemistry, Wine, Malolactic fermentation, Food science, Wine color, Anthocyanin, Hydroxycinnamic acid, Gallic acid, Fermentation, Biochemistry, Bacteria, Lactic acid, Biology, Antioxidant