Summary Content

Return To Index

Effect of different cofactors on the color of red wine

<p>You saw how the addition to a fermentation of the cofactor <em>caffeic acid </em>increased red wine color. These authors go a bit further and study the effect of <u>several</u> cofactors, on <u>several</u> varieties.</p><p>&nbsp;</p><p>Find the full text at: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2005/53/i21/pdf/jf051005o.pdf</p><p>&nbsp;</p>

51 cofactors an color.pdf