Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

Author:

Baiano Antonietta,Previtali Maria Assunta,Viggiani Ilaria,De Gianni Antonio

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference34 articles.

1. González-Neves G, Gil G, Favre G, Baldi C, Hernández N, Traverso S (2013) Influence of winemaking procedure and grape variety on the colour and composition of young red wines. S Afr J Enol Vitic 34:138–146

2. Budić-Leto I, Gracin L, Lovric T, Vrhovsek U (2008) Effect of maceration conditions on the polyphenolic composition of red wine ‘Plavac mali’. Vitis 47:245–250

3. González-Neves G, Gil G, Barreiro L, Favre G (2010) Pigment profile of red wines cv. Tannat made with alternative winemaking techniques. J Food Comp Anal 23:447–454

4. Casassa LF, Bolcato EA, Sari SE (2015) Chemical, chromatic, and sensory attributes of 6 red wines produced with pre-fermentative cold soak. Food Chem 174:110–118

5. Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E (2014) Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem 165:506–514

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