This book edition brings together the articles published in the Foods Special Issue “Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits,” conceived as a continuation of the successful first edition, “Grape Wine: Physicochemical Properties, Sensory Attributes, and Health Benefits.” Its purpose is to provide readers with an integrated perspective on the latest research into wine composition, sensory quality, and potential health-promoting properties.
Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content
Giuseppe Romano;Marco Taurino;Carmela Gerardi;Maria Tufariello;Francesco Grieco
2026
Abstract
This book edition brings together the articles published in the Foods Special Issue “Advances in Wine Physicochemical Properties, Sensory Attributes, and Health Benefits,” conceived as a continuation of the successful first edition, “Grape Wine: Physicochemical Properties, Sensory Attributes, and Health Benefits.” Its purpose is to provide readers with an integrated perspective on the latest research into wine composition, sensory quality, and potential health-promoting properties.File in questo prodotto:
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Advances_in_Wine_Physicochemical_Properties_Sensory_Attributes_and_Health_Benefits.pdf
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