[HTML][HTML] Comparison of different winemaking processes for improvement of phenolic composition, macro-and microelemental content, and taste sensory attributes of …
The effect of four different winemaking processes on phenolic compounds, macro-and
microelements, and taste sensory attributes of Teran red wines was studied. The study …
microelements, and taste sensory attributes of Teran red wines was studied. The study …
[PDF][PDF] Total phenolic content and antioxidant capacity of Teran red wine: influence of pre-fermentative mash procedures.
Six vinification treatments, including control treatment (K7) were carried out to investigate:
the impact of 48-h pre-fermentative mash cooling (8 C) followed by 13-days maceration …
the impact of 48-h pre-fermentative mash cooling (8 C) followed by 13-days maceration …