2022•Public Health ToxicologyOpen access

Phenolic analysis and in vitro biological activity of red wine, pomace and grape seeds oil derived from vitis vinifera L. Cv. montepulciano d’Abruzzo

Azzurra Stefanucci, Adriano Mollica

Abstract

1. Tofalo R, Patrignani F, Lanciotti R, et al. Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Front Microbiol. 2016;7:610. doi:10.3389/fmicb.2016.00610 CrossRef Pubmed Pubmed Central Google Scholar

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Available abstract

Key concepts: Wine, Pomace, Vitis vinifera, Aroma, Grape wine, Food science, Oenology, Fermentation