Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration

JUAN MARTÍN GÓMEZMªÁNGELES VARO SANTOSMARÍA PÉREZ SERRATOSAMª DE LOURDES MOYANO CAÑETEJULIETA MÉRIDA GARCÍA2026-01-292026-01-29202210.3390/molecules272277442-s2.0-85142822567https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/35730Analytical ChemistryChemistry (miscellaneous)Drug DiscoveryMolecular MedicineOrganic ChemistryPharmaceutical SciencePhysical and Theoretical ChemistryInfluence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Macerationresearch article