Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques
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DOI: 10.15835/nbha45210883
Abstract: This paper’s objectives were to determine the anthocyanic extraction level and their distribution by correlating the total phenolic content with different thermic maceration techniques applied to ‘Merlot’ grapes. In this study, three maceration processes were… read more here.
Keywords: compounds content; maceration; merlot; thermomaceration ... See more keywords