Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour...

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Bibliographic Details
Main Authors: Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2020-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
babica cv
winemaking
enzyme-assisted vinification
phenolic compounds
colour
antioxidant activity
Online Access:http://www.journalssystem.com/pjfns/The-effect-of-enzyme-assisted-vinification-on-wine-phenolics-colour-components-and,115461,0,2.html

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http://www.journalssystem.com/pjfns/The-effect-of-enzyme-assisted-vinification-on-wine-phenolics-colour-components-and,115461,0,2.html

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