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Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

R Raposo1, M J Ruiz-Moreno2, T Garde-Cerdán3

  • 1Instituto de Investigación y Formación Agraria y Pesquera (IFAPA) Centro Rancho de la Merced, Consejería de Agricultura, Pesca y Desarrollo Rural (CAPDR), Junta de Andalucía, Ctra Trebujena, km 2.1, 11471 Jerez de la Frontera, Spain.

Food Chemistry
|August 26, 2015
PubMed

Keywords:
AromaColorHydroxytyrosolOlfactometryQuality wineSensorial

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