Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is...

Full description

Saved in:
Bibliographic Details
Main Authors: Klarić Daniela Amidžić, Klarić Ilija, Velić Darko, Velić Natalija, Marček Tihana
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
blackberry wine
conventional or organically grown
quercetin
colour
physico-chemical parameters
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0010/pjfns-2016-0010.xml?format=INT
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items