Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y),...

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Bibliographic Details
Main Authors: Sara Rossi, Ena Bestulić, Fumica Orbanić, Ivana Horvat, Igor Lukić, Anita Silvana Ilak Peršurić, Marijan Bubola, Tomislav Plavša, Sanja Radeka
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Applied Sciences
Subjects:
Teran red wine
vinification techniques
skin contact
oak wood
volatile aroma compounds
HS-SPME-GC–MS
Online Access:https://www.mdpi.com/2076-3417/14/19/8729
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