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Effect of winemaking treatment and wine aging on phenolic content in Vranec wines

Violeta Ivanova1, Borimir Vojnoski, Marina Stefova

  • 1Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Sts Cyril and Methodius University, Arhimedova 5, 1000 Skopje, Republic of Macedonia ; Department for Enology, Institute of Agriculture, Sts Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
AnthocyaninsColour intensityFlavan-3-olsFlavonoidsHuePolyphenolsSpectrophotometryVranec variety

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