Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
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DOI: 10.1016/j.foodchem.2016.12.077
Abstract: The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or… read more here.
Keywords: volatile aroma; wine; maceration; aroma phenol ... See more keywords