HIGHLIGHTS
- who: Chao Wang and collaborators from the Jiangnan University, Wuxi, China have published the Article: Effects of Different Aging Methods on the Phenolic Compounds and Antioxidant Activity of Red Wine, in the Journal: Fermentation 2021, 7, x FOR PEER REVIEW of /2021/
- what: In this study oak barrels glazed pottery altars unglazed pottery altars and stainless-steel tanks were selected as aging containers for red wine and and antioxidant activity were analyzed and compared. This may have been one of the main reasons for the increase in gallic acid content after aging in unglazed pottery . . .
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