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Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on...

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Detalles Bibliográficos
Autores principales:	Panprivech, Siriwan, Lerno, Larry A., Brenneman, Charles A., Block, David E., Oberholster, Anita
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272619/ https://www.ncbi.nlm.nih.gov/pubmed/25946556 http://dx.doi.org/10.3390/molecules20057974

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