Chemical exchange in the vine shoots-wine system when used as an innovative enological procedure.

Cristina Cebrián-TarancónFrancisco Fernández-RoldánRosario Sánchez-Gómez Gonzalo Luis Alonso María Rosario Salinas

Published in: Journal of the science of food and agriculture (2022)

The high content of phenolic compounds in SEGs after their use as enological additives suggests that they could be considered as a source of anthocyanins and as raw materials for phenolic compounds with recognized antioxidant properties. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Keyphrases

climate change
public health
oxidative stress
minimally invasive
anti inflammatory
human health
risk assessment