Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time
Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can generate logistical problems at the moment of maximum...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
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MDPI AG
2022-08-01
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| Serier: | Applied Sciences |
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| Online adgang: | https://www.mdpi.com/2076-3417/12/16/8164 |
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