The effect of fermentation conditions on polyphenol content of raspberry wine

CEFood 2012 - Proceedings of 6th Central European Congress on Food

Volumn , Issue , 2012, Pages 1115-1120

  Dordević, Radovan ^a   Nikićević, Ninoslav ^a   Leskošek Čukalović, Ida ^a   Nikšić, Miomir ^a   Despotović, Saša ^a   Veljović, Mile ^a   Vunduk, Jovana ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Fermentation; Polyphenol content; Raspberry; Raspberry wine

Indexed keywords

SULFUR; SULFUR DIOXIDE; WINE; YEAST;

ANTIOXIDANT PROPERTIES; BIOLOGICAL VALUES; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; FRUIT SPECIES; PHENOLIC COMPOUNDS; POLYPHENOL CONTENT; RASPBERRY;

FERMENTATION;

EID: 84925989701     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (16)

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