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Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process

J M González-Sáiz1, I Esteban-Díez1, S Rodríguez-Tecedor1

  • 1Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.

Food Chemistry
|July 21, 2014
PubMed

Keywords:
AnthocyaninsColourExperimental designFlavan-3-olsMicro-oxygenationOak chip

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