Effect of fermentation technologies on the structural composition of polymeric polyphenols in aged red wines

Author:

Zhao Jian,Guo Min,Martins Patrícia,Ramos João,Li Lingxi,Sun BaoshanORCID

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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3. Low-molecular weight metabolites from polyphenols as effectors for attenuating neuroinflammation;Carregosa;J. Agric. Food Chem.,2020

4. Carvalho, E., Sun, B.S., Belchior, A.P., Leandro, M.C., & Spranger, M.I. (1998). Changes in anthocyanins, catechins and proanthocyanidins during fermentation and early post-fermentation of red grapes.

5. Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines;Casassa;Aust. J. Grape Wine Res.,2013

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