Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties-Reference-Cited by-同舟云学术

Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties

Published:2024-01 Issue: Volume:192 Page:115698
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Prezioso Ilaria,Fioschi Gabriele,Rustioni Laura,Mascellani Marco,Natrella Giuseppe,Venerito Pasquale,Gambacorta Giuseppe,Paradiso Vito Michele^ORCID

Publisher

Elsevier BV

Subject

Food Science

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