Analysis of the fate of valuable bioactive polyphenols during commercial winemaking and their partitioning into wastes for valorization

Author:

Liu Xueqing,Robinson Anthony L.,Jarratt Greg,Haritos Victoria S.

Publisher

Elsevier BV

Reference37 articles.

1. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent;Ainsworth;Nat. Protoc.,2007

2. Recovery of valuable products from lees and integrated approach to minimise waste and add value to wine production;Bacic;Melbourne,2003

3. Critical review on bioconversion of winery wastes into value-added products;Bharathiraja;Ind. Crops Prod.,2020

4. Yeast and biochemistry of ethanol fermentation;Boulton,1999

5. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing;Burin;LWT-Food Sci. Technol.,2011

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