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Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines
This was the first study evaluating the impact of cold pre-fermentative maceration using refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the cultivar Syrah, and the evolution of these variables with different autolysis times. The sparkling wines were elabo...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9244458/ https://www.ncbi.nlm.nih.gov/pubmed/35789585 http://dx.doi.org/10.1007/s13197-022-05531-z |