Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine

Authors

Avani Manduri, North Dakota State UniversityFollow
Dipayan Sarkar, North Dakota State University - Main CampusFollow
Marty Fischer, Agrothermal SystemsFollow
Chad Vargas, Adelsheim VineyardFollow
Kalidas Shetty, North Dakota State University--FargoFollow

Recommended Citation

Manduri, Avani; Dipayan Sarkar; Marty Fischer; Chad Vargas; and Kalidas Shetty. 2016. "Instantaneous Heat Shock Treatment in Grape During Pre-Harvest Stages Enhances Phenolic-linked Medicinal Properties in Red Wine." Journal of Medicinally Active Plants 5, (2):36-46.
DOI: https://doi.org/10.7275/R5JH3JCC
https://scholarworks.umass.edu/jmap/vol5/iss2/6