Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h)...

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Bibliographic Details
Main Authors: Fumica Orbanić, Sara Rossi, Ena Bestulić, Irena Budić-Leto, Karin Kovačević Ganić, Ivana Horvat, Tomislav Plavša, Marijan Bubola, Igor Lukić, Ana Jeromel, Sanja Radeka
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
pre-fermentative mash cooling
pre-fermentative mash heating
saignée
prolonged post-fermentative maceration
bioactive compounds
Teran red wine
Online Access:https://www.mdpi.com/2304-8158/12/20/3838

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