Grape, wine and pomace anthocyanins: winemaking biochemical transformations, application and potential benefits
Anthocyanins are polyphenols found in red grapes, wines and their by-products. This scientific paper reviews their physiological significance in grape tissues, the biochemical transformations they undergo during winemaking and wine aging, their potential application in the food industry, and the he...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2024-11-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/8039 |
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