Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non- Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wi...

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Bibliographic Details
Main Authors: Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2019-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
thiol precursors
pre-fermentative maceration
yeast species
antioxidants
pošip
aroma compounds
Online Access:http://www.journalssystem.com/pjfns/Changes-in-the-composition-of-aroma-and-phenolic-compounds-induced-by-different-enological,112328,0,2.html
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