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Effect of different cofactors on the color of red wine

You saw how the addition to a fermentation of the cofactor caffeic acid increased red wine color. These authors go a bit further and study the effect of several cofactors, on several varieties.

 

Find the full text at: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2005/53/i21/pdf/jf051005o.pdf

 

51 cofactors an color.pdf