Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits
Author:
Funder
Ministero dell'Istruzione dell'Università e della Ricerca
Ministero dell’Istruzione, dell’Università e della Ricerca
European Commission
Publisher
Elsevier BV
Reference50 articles.
1. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines;Álvarez;Analytica Chimica Acta,2006
2. Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines;Aleixandre-Tudo;South African Journal of Enology and Viticulture,2015
3. Influence of several enzymatic treatments on aromatic composition of white wines;Armada;LWT - Food Science and Technology,2010
4. Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines;Bestulić;Journal of Food Composition and Analysis,2022
5. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls;Bindon;Journal of Agricultural and Food Chemistry,2011
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