Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-pe...

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Bibliografiske detaljer
Udgivet i:Food Technol Biotechnol
Main Authors: Lukić, Igor, Jedrejčić, Nikolina, Ganić, Karin Kovačević, Staver, Mario, Peršurić, Đordano
Format: Artigo
Sprog:Inglês
Udgivet: University of Zagreb Faculty of Food Technology and Biotechnology 2015
Fag:
Original Scientific Paper
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5079165/
https://ncbi.nlm.nih.gov/pubmed/27904375
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.53.04.15.4144
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