Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil

Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil

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Maceration is the step of the vinification process in which phenolic and aromatic compounds are transferred to wine. This study aimed at producing fine sparkling red wines by testing different grape varieties and maceration lengths. Grapes underwent maceration for 24 hours (Very Short Maceration -...

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Bibliographic Details
Main Authors: Rafaela Gadret Rizzolo, Celito Crivellaro Guerra, Gisele Eliane Perissutti, Raul Luiz Ben, Renan Navroski, Marcelo Barbosa Malgarim
Format: Article
Language:English
Published: Universidade Federal de Uberlândia 2018-12-01
Series:Bioscience Journal
Subjects:
Assemblage
Combined sparkling wines
Enology
Polyphenols
Online Access:https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/39929

Internet

https://seer-dev.ufu.br/index.php/biosciencejournal/article/view/39929

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