Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region

Phenolic Compounds from the Fermentation of Cultivars Cabernet Sauvignon and Merlot from the Slovenian Coastal Region

Large scale fermentation of the cultivars Cabernet Sauvignon and Merlot from the Slovenian coastal region was performed in Bücher-Vaslin roto tank vinificators. Six different areas, Prade, Kortina, Škocijan, Ankaran, Labor and Hrvatini, were selected for this study to investigate total phenols, anth...

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Dettagli Bibliografici
Autori principali:	Marin Berovič, Mojmir Wondra, Iztok Klenar
Natura:	Articolo
Lingua:	English
Pubblicazione:	University of Zagreb Faculty of Food Technology and Biotechnology 2004-01-01
Serie:	Food Technology and Biotechnology
Soggetti:	fermentation phenols anthocyanins tone and colour intensity
Accesso online:	http://hrcak.srce.hr/file/163135

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