Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology
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DOI: 10.3390/app11156735
Abstract: The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of… read more here.
Keywords: hydroxycinnamic acids; content; content hydroxycinnamic; volatile phenolic ... See more keywords