Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines
Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15 and 25 ) during production of red wine (Vitis vinifera L. Cabernet Sauvignon) were investigated. In all wines standard wine ch...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 21. Dez., Seite 523-33 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2013
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Cabernet Sauvignon cold maceration colour sensory descriptive analysis total phenols Flavonoids Phenols Tannins |
| Online verfügbar |
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