Open AccessStrategies for Increasing the Release of Pigments in Red Wine
Author(s) -
Briana Heywood
Publication year - 2019
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 , berry , condensed tannin , polyphenol , phenol , pigment , botany , biochemistry , biology , organic chemistry , antioxidant