Quality evaluation of red wines produced from the Isabella and Ives cultivar (Vitis labrusca): physicochemical parameters, phenolic composition and antioxidant activity
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brazil
2. Universidade Estadual de Campinas, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X16516.pdf
Reference52 articles.
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2. Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines;Alén-Ruiz F.;Food Chemistry,2009
3. Metabolic constituents of grapevine and grape-derived products;Ali K.;Phytochemistry Reviews,2010
4. Wine and must analysis;Amerine M. A.,1980
5. The technology of wine making;Amerine M. A.,1967
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