Assay of the phenolic profile of merlot wines from Macedonia: Effect of maceration time, storage, SO2 and temperature of storage

Macedonian Journal of Chemistry and Chemical Engineering

Volumn 28, Issue 2, 2009, Pages 141-149

  Ivanova, Violeta ^a   Stefova, Marina ^a   Vojnoski, Borimir ^a  

^a SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

Author keywords

Catechins; Color intensity; Flavonoids; Hue; Phenolics; Spectrophotometry; Total anthocyanins; Wine making

Indexed keywords

EID: 77954498930     PISSN: 18575552     EISSN: 18575625     Source Type: Journal    
DOI: 10.20450/mjcce.2009.203     Document Type: Article

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