PHENOLIC COMPOUNDS IN PEELS, SEEDS, MARCS AND WINES FROM MAVRUD GRAPES

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creativework.keywordsmarcs, mavrud, peels seeds, phenolic compounds, resveratrol
creativework.publisherUniversity of Chemical Technology and Metallurgyen
dc.contributor.authorTochev D.
dc.contributor.authorKarsheva M.
dc.contributor.authorPilev D.
dc.contributor.authorCayla L.
dc.contributor.authorMasson G.
dc.contributor.authorMihaylova G.
dc.date.accessioned2024-07-16T11:16:50Z
dc.date.accessioned2024-07-16T11:19:20Z
dc.date.available2024-07-16T11:16:50Z
dc.date.available2024-07-16T11:19:20Z
dc.date.issued2020-01-01
dc.description.abstractThe aim of this work was to determine the amounts of different classes of phenolic compounds in ethanolic extracts from red grape marc and its components, peels and seeds, and to compare with wine musts, and red wine of the same variety of grapes. The results showed that the red grape marc was rich in polyphenolic compounds. Grape seeds demonstrated the highest contents of proanthocyanidines, (a type of flavonoid with high antioxidant activity).
dc.identifier.issn1314-7978
dc.identifier.issn1314-7471
dc.identifier.scopusSCOPUS_ID:85100612480en
dc.identifier.urihttps://rlib.uctm.edu/handle/123456789/1302
dc.language.isoen
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85100612480&origin=inward
dc.titlePHENOLIC COMPOUNDS IN PEELS, SEEDS, MARCS AND WINES FROM MAVRUD GRAPES
dc.typeArticle
oaire.citation.issue4
oaire.citation.volume55
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