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This document summarizes a study that examined the phenolic composition and antioxidant activity of musts (grape juices) and skin extracts from Tempranillo grapes that were dried off the vine for variable lengths of time. Both the phenolic content and antioxidant activity increased in the musts as drying time increased, but decreased in the skin extracts. The antioxidant activity was largely due to anthocyanins. Both musts and skin extracts exerted protective effects against oxidative stress in yeast cells,

Author

balkis

Language

EN