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Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines
This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of th...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8150270/ https://ncbi.nlm.nih.gov/pubmed/34064824 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051053 |
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