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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Autors principals:	Fumica Orbanić, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Tomislav Plavša, Marijan Bubola, Igor Lukić, Ana Jeromel, Sanja Radeka
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-10-01
Col·lecció:	Foods
Matèries:	pre-fermentative mash cooling pre-fermentative mash heating saignée prolonged post-fermentative maceration bioactive compounds Teran red wine
Accés en línia:	https://www.mdpi.com/2304-8158/12/20/3838
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