Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products

Evaluating the Impact of Pre-Fermentative and Post-Fermentative Vinification Technologies on Bioactive Compounds and Antioxidant Activity of Teran Red Wine By-Products

This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day...

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Bibliographic Details
Main Authors: Sanja Radeka, Fumica Orbanić, Sara Rossi, Ena Bestulić, Ivana Horvat, Anita Silvana Ilak Peršurić, Igor Lukić, Tomislav Plavša, Marijan Bubola, Ana Jeromel
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
wine by-products
pre-fermentative technologies
post-fermentative technologies
bioactive compounds
antioxidant activity
Teran red grape variety
Online Access:https://www.mdpi.com/2304-8158/13/21/3493
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