Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines

Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines

Abstract In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [<italic>Saccharomyces cerevisiae</italic> inoculated (IF) and <italic>S. cerevisiae</italic> uninoculated (UF)] on the phenolic compound...

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Bibliographic Details
Main Authors: HAKAN DURSUN, MUSTAFA BAYRAM, SEMRA TOPUZ TÜRKER
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2025-08-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
anthocyanin
fermentation
maceration
Öküzgözü
phenolic compound
red wine
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652025000300505&lng=en&tlng=en
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