obtained from the maceration of crushed skins of red grapes of V. vinifera L. cv Tempranillo in a tartaric acid solution (0.5 M) for 24 h and then centrifuged at 5000 rpm and 4 C for 5 min)
obtained from the maceration of crushed skins ofred grapes of V. vinifera L. cv Tempranillo in a tartaric acid solution(0.5 M) for 24 h and then centrifuged at 5000 rpm and 4 C for5 min)