Cold-driven strategies as pre-fermentative techniques on winemaking: A review

G Sperotto, EN Marçal, FM Campos, VO de Souto… - Food Chemistry, 2024 - Elsevier
As a pre-fermentative practice, cold may facilitate the extraction of grape compounds,
resulting in differentiated wines. To explore the potential of these practices, extensive …

White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review

JRM Dos Santos, AP Kempka - Journal of the Science of Food …, 2025 - Wiley Online Library
BACKGROUND Pellicular macerations in the vinification of white wines involve the contact
of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre …

Applying different vinification techniques in Teran red wine production: Impact on bioactive compounds and sensory attributes

F Orbanić, S Rossi, E Bestulić, I Budić-Leto… - Foods, 2023 - mdpi.com
Six different vinification treatments, including a control treatment (7-day standard
maceration)(K7), were performed to study the effects of non-standard techniques on …

[HTML][HTML] Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels

A Pichler, I Ivić, J Babić, J Mesić, I Ćorković, T Marković… - Foods, 2024 - mdpi.com
Wine ageing represents an important stage during wine production when the final wine
composition is formed. In this study, 2020 and 2021 vintage Merlot red wines were subjected …

[PDF][PDF] Aroma Compound Recovery from Grape Pomace: Exploring Grape Varieties Through Conventional Winemaking and Long-Term Maceration Methods

BC Buican, CE Luchian, LC Colibaba, M Niculaua… - 2025 - preprints.org
Grape pomace, the primary by-product of winemaking, represents a significant source of
valuable aroma compounds with potential applications across various industries. This study …