Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wi...

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Detalles Bibliográficos
Autores principales: Vilar-Bustillo, Juan, Ruiz-Rodríguez, Ana, Carrera, Ceferino A., Piñeiro, Zulema, Palma, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217057/
https://www.ncbi.nlm.nih.gov/pubmed/37238780
http://dx.doi.org/10.3390/foods12101963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217057/
https://www.ncbi.nlm.nih.gov/pubmed/37238780
http://dx.doi.org/10.3390/foods12101963

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