THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well...

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Bibliographic Details
Main Authors: Maria Iulia CERBU, Valeriu V. COTEA, Cătălin-Ioan ZAMFIR, Marius NICULAUA, Ioana CĂLIN, Andreea POPÎRDĂ, Cintia Lucia COLIBABA, Ștefan TUDOSE SANDU-VILLE
Format: Article
Language:English
Published: "Ion Ionescu de la Brad" Iasi University of Life Sciences 2021-03-01
Series:Journal of Applied Life Sciences and Environment
Subjects:
maceration
phenolic compounds
red wines
tannins
anthocyanins
Online Access:https://jurnalalse.com/wp-content/uploads/JALSE-21-06.pdf
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