Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
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DOI: 10.3390/foods12101963
Abstract: In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical… read more here.
Keywords: pre fermentative; wine; maceration; different freezing ... See more keywords