The changes of selected phenolic substances in wine technology

Czech Journal of Food Sciences

Volumn 26, Issue SPEC. ISS., 2008, Pages

  Balík, Josef ^a   Kyseláková, Marie ^a   Tříska, Jan ^b   Vrchotová, Naděžda ^b   Veverka, Jaromír ^a   Hić, Pavel ^a   Totušek, Jiří ^c   Lefnerová, Danuše ^c  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

^b INSTITUTE OF LANDSCAPE ECOLOGY   (Czech Republic)

^c MASARYK UNIVERSITY   (Czech Republic)

Author keywords

Antioxidative capacity; Caftaric acid; Clarifying agents; Colour; Grape must; Piceid; Polyphenols; Pressing; Red wine; Resveratrol

Indexed keywords

VITACEAE;

EID: 62249101426     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/239/2008-cjfs     Document Type: Conference Paper

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