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How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages

Tatjana Majkić1, Ljiljana Milovanović1, Ljilja Torović2

  • 1Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia.

Food Chemistry
|December 17, 2024
PubMed

Keywords:
Biological activityRed wineWine blendWine polyphenols

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