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Influence of Potential Alcohol in Grapes on Phenolic and Sensory Characteristics of Red Wine

Sandra Feifel1,2, Ingrid Weilack3, Erika Markusevics2

  • 1Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt a. d. Weinstraße, Germany.

Journal of Agricultural and Food Chemistry
|May 22, 2024
PubMed

Keywords:
anthocyaninspolymeric pigmentspotential alcoholred winesensorytannins

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