Now showing items 1-2 of 2
Evolution of phenolic composition during barrel and bottle aging
(South African Society for Enology and Viticulture, 2020)
During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was ...
Impact of time, oxygen and different anthocyanin to tannin ratios on the precipitate and extract composition using liquid chromatography-high resolution mass spectrometry
(South African Society for Enology and Viticulture, 2019)
Wine colour and phenolic stability over time are influenced by the amount and nature of phenolics in young wines. The ratio between different phenolic compounds can also be determinant in the colour and phenolic development ...