What is it about?
Effect of gallic acid addition on wines color and phenolic compisition
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Why is it important?
The prefermentative addition of gallic acid may be a feasible enological practice
Perspectives
Applying some new technologies to increase the quality of wine
YUE LIU
China Agricultural University
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This page is a summary of: The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines, Journal of Food Science, May 2016, Wiley,
DOI: 10.1111/1750-3841.13340.
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