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Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine |
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| Authors: | Natália Manzatti Machado Alencar Cinthia Baú Betim Cazarin Luiz Cláudio Corrêa Mário Roberto Maróstica Junior Aline Camarão Telles Biasoto Jorge Herman Behrens |
| Affiliation: | 1. Department of Food and Nutrition, University of Campinas, Campinas, S?o Paulo, Brazil;2. Brazilian Agricultural Research Corporation, Embrapa Tropical Semi‐arid, Petrolina, Pernambuco, Brazil |
| Abstract: | |
| Keywords: | bioactive compounds color stability malvidin‐3‐O‐glycoside prolonged maceration trans‐resveratrol tropical red wine |