Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines

Documenti analoghi

• Studying how dry extract can affect the aroma release and perception in different red wine styles
  di: Paola Piombino, et al.
  Pubblicazione: (2024)
• Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine
  di: Maria Tiziana Lisanti, et al.
  Pubblicazione: (2025)
• Membrane dialysis for partial dealcoholization of wine. Comparison between white and red wines
  di: José I Calvo, et al.
  Pubblicazione: (2025)
• Metabolomics‐based analysis of the regulatory effects of Dendrobium nobile Lindl. on key bioactive metabolites during rice wine fermentation
  di: Jiana Tan, et al.
  Pubblicazione: (2025)
• Preparation and functional properties of rice bran globulin‐chitooligosaccharide‐quercetin‐resveratrol covalent complex
  di: Fengjiao Zhang, et al.
  Pubblicazione: (2024)