The influence of different pretreatment methods on the quality of wines made from table grapes
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DOI: 10.1556/066.2023.00037
Abstract: Measurement of phenolics, colour parameters, and volatile compounds in wines were made from two varieties of table grapes (‘Zaoheibao’ and ‘Summer Black’) using five pretreatment methods (cold maceration, freezing grapes, lower maturity, fermenting grape juice… read more here.
Keywords: cold maceration; volatile compounds; pretreatment methods; table grapes ... See more keywords
Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration
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DOI: 10.17221/448/2017-cjfs
Abstract: Aroma profiles and phenolic components of white wines made from ’Pošip’ and ’Škrlet’ (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to… read more here.
Keywords: aroma; wines determined; krlet wine; maceration ... See more keywords