Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of th...

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Detalles Bibliográficos
Autores principales: Ruiz-Rodríguez, Ana, Palma, Miguel, Barroso, Carmelo G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150270/
https://www.ncbi.nlm.nih.gov/pubmed/34064824
http://dx.doi.org/10.3390/foods10051053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150270/
https://www.ncbi.nlm.nih.gov/pubmed/34064824
http://dx.doi.org/10.3390/foods10051053

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