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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 ...