QR Code

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...

Full description

Saved in:
Main Authors: Marina Tomašević, Katarina Perić, Kristijan Damijanić, Mario Staver, Natka Ćurko, Karin Kovačević Ganić
Format: Artigo
Language:Inglês
Published: MDPI AG 2024-05-01
Series:Fermentation
Subjects:
Teran wine
maceration treatments
phenolics
aroma
color
Online Access:https://www.mdpi.com/2311-5637/10/5/252
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items