Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.

@article{Mulero2011AntioxidantAA,
  title={Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniques.},
  author={Juana Mulero and Pilar Zafrilla and Jos{\'e} Mar{\'i}a Cayuela and Adela Mart{\'i}nez-Cach{\'a} and Francisco Manuel Rangel Pardo},
  journal={Journal of food science},
  year={2011},
  volume={76 3},
  pages={C436-40}
}
Wine phenolic composition depends on the grapes used to make wine and on vinification conditions. The occurrence of these biological compounds has stimulated numerous studies focused on understanding the mechanisms that influence their concentrations in wine. This article studied the effect of different vinification techniques on the antioxidant activity and on the phenolic compounds of red wine made from the variety of Monastrell grapes obtained by organic culture. To this purpose, 3 different… CONTINUE READING

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