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Folin-Ciocalteau Micro Method for Total Phenol in Wine
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Non-flavonids important as phytoalexins. Includes resveratrol. Justin Beaver, 2016
Pyranoanthocyanins resulting from the addition of pyruvic acid or acetaldehyde to anthocyanins, contributing to wine color and color stability. Thi Nguyen, 2016
Derived wine pigments created from grape anthocyanins and reactions with fermentation and oxidation products. Jenn Angelosante 2015
Polymers of flavan-3-ols; the larger structures are condensed tannins. Catherine Harvey, 2015.
Flavanols are "sunscreen" for grapes. They have an effect on co-pigmentation. Michael Garrison, 2015.
The glycosylated flavonoid responsible for the color of red wine. Carl Formaker, 2015
Nonflavonoids important in juice and white wine. Martin Angulo, 2016
Wine spoilage is legally defined by volatile acidity, largely composed of acetic acid. Ezekeil Neeley, 2004
Juice contains many minerals that affect fermentation and subsequent reactions. Diane Y. Choo 2004.
Yeast create other alcohols aside from ethanol; these are fundamental component of brandy aroma. Rodrigo Blazquez, 2004
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