Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h)...

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Detalles Bibliográficos
Autores principales: Orbanić, Fumica, Rossi, Sara, Bestulić, Ena, Budić-Leto, Irena, Kovačević Ganić, Karin, Horvat, Ivana, Plavša, Tomislav, Bubola, Marijan, Lukić, Igor, Jeromel, Ana, Radeka, Sanja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606038/
https://www.ncbi.nlm.nih.gov/pubmed/37893731
http://dx.doi.org/10.3390/foods12203838

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606038/
https://www.ncbi.nlm.nih.gov/pubmed/37893731
http://dx.doi.org/10.3390/foods12203838

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