The Influence of grape pip on the content of phenol compounds in the process of grape juice fermentation
Keywords:
Wine, Phenolic compounds, hard parts of grape, ExtractivityAbstract
Wine as an alcoholic drink has been known since ancient time. Various technologies are used for producing high quality wine in different countries. Nowadays several methods of producing wine are spared. Scientists in many countries are working to develop and improve these methods. Scientists are indicating to beneficial characteristics of wine. There is lot of information about beneficial character of grape because of the large amount of biological active materials.
References
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Rousserie, P., Rabot, A. and Geny-Denis, L., 2019. From flavanols biosynthesis to wine tannins: What place for grape seeds?. Journal of agricultural and food chemistry, 67(5), pp.1325-1343
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