date:Sep 18, 2012
) lasted for a shorter time in standard wine than premium wines (Zamora 2003), with declines due to low polyphenol concentration, oxidative degeneration and polymerization-condensation.
The team said that changes were particularly important for red wines because color is an important quality parameter that may influence consumer preferences, while the volatile profile of wines was considered a key quality attribute.
Declines in overall attributes related partly to low concentration of polyphen