Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1512-1518

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

^a GOCE DELCEV UNIVERSITY   (Macedonia)

^b SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

^c SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

Author keywords

Chardonnay; Smederevka; SO 2; Spectrophotometry; Total flavan 3 ols; Total flavonoids; Total phenolics; Winemaking; Yeast

Indexed keywords

CHARDONNAY; FLAVAN-3-OLS; SMEDEREVKA; SO 2; TOTAL PHENOLICS; WINEMAKING;

FLAVONOIDS; PRINCIPAL COMPONENT ANALYSIS; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY; SULFUR; SULFUR DIOXIDE; WINE; YEAST;

PHENOLS;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS VINIFERA;

EID: 80053561990     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0566-y     Document Type: Article

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