The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California
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DOI: 10.3390/molecules28104230
Abstract: Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine… read more here.
Keywords: cap management; grenache wines; fermentation temperature; fermentation ... See more keywords