Assay of the phenolic profile of merlot wines from Macedonia: Effect of maceration time, storage, SO<sub>2</sub> and temperature of storage
Spectrophotometric assays of total anthocyanins, total phenolics, total catechins, total flavonoids, color intesity and hue were performed on Merlot wines obtained with 3, 6 and 10 days of maceration, containing 30 and 70 ppm SO2. Changes of phenolic contents were observed during three stages of the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemists and Technologists of Macedonia
2009-12-01
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| Series: | Macedonian Journal of Chemistry and Chemical Engineering |
| Subjects: | |
| Online Access: | https://mjcce.org.mk/index.php/MJCCE/article/view/203 |