The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (<i>Vitis vinifera</i> L.) Wine
The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic compounds and sensory characteristics of Teran wines. The experiment included a 20-day maceration period, during which the above-mentioned treatm...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2024-05-01
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| Seria: | Fermentation |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2311-5637/10/5/252 |
| Etykiety: |
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