Antioxidant Activity and Phenolic Compounds in Organic Red Wine Using Different Winemaking Techniques

Polyphenols, colour and antioxidant activity changes in four Italian red wines during storage

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Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making

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Antioxidant activity and phenolic composition of organic and conventional grapes and wines

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Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage

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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

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EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OFVITIS VINIFERACV. KALECIK KARASI WINES

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Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

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