The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine
DOI:
UDK:
582.998.2:577.112]:66.048.6
JOURNAL No:
Volume 46, Issue 2
PAGES
189-198
KEYWORDS
antioxidants, polyphenols, yeast, enzymes, maceration, HPLC
Aleksandar V. Petrović*1, Nikolina M. Lisov1, Uroš D. Čakar*2, Nebojša R. Marković1, Saša M. Matijašević1, Jelena M. Cvejić3, Milica T. Atanacković3, Ljiljana C. Gojković Bukarica4
1University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, 11080 Zemun, Nemanjina 6, Serbia
2 University of Belgrade, Faculty of Pharmacy, Department of Bromatology, 11000 Belgrade, Vojvode Stepe 450, Serbia
3 University of Novi Sad, Faculty of Medicine, Department of Pharmacy, 21000 Novi Sad, Hajduk Veljkova 3, Serbia
4 University of Belgrade, Faculty of Medicine, Department of Pharmacology and Toxicology and Clinical Pharmacology, 11129 Belgrade, P.O. Box. 840, Serbia
2 University of Belgrade, Faculty of Pharmacy, Department of Bromatology, 11000 Belgrade, Vojvode Stepe 450, Serbia
3 University of Novi Sad, Faculty of Medicine, Department of Pharmacy, 21000 Novi Sad, Hajduk Veljkova 3, Serbia
4 University of Belgrade, Faculty of Medicine, Department of Pharmacology and Toxicology and Clinical Pharmacology, 11129 Belgrade, P.O. Box. 840, Serbia