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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

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