Фенольный комплекс столового сорта винограда Молдова и его изменения при длительном хранении
Journal: Хранение и переработка сельхозсырья
Year: 2018

The formation of the quality of grapes is directly related to the content of these components and their transformation during storage and processing, as it is known that polyphenols act as substrates for oxidative enzymes during storage of grapes. The phenolic complex of winemaking varieties cultivated in Crimea has been widely explored, however, the composition and content of the phenolic compounds and their variation during storage of table grapes remains largely unstudied. Within the framewor