Open AccessStrategies for Increasing the Release of Pigments in Red Wine
Author(s) -
Briana Heywood
Publication year - 2017
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.15368/theses.2017.79
Subject(s) - tannin , vintage , anthocyanin , wine , fermentation , chemistry , food science , proanthocyanidin , wine color , ethanol fermentation , phenols , condensed tannin , berry , phenol , polyphenol , pigment , botany , biochemistry , organic chemistry , biology , antioxidant
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