Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d)...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2023-01-01
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| Серія: | Current Research in Food Science |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2665927123000813 |
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