The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines

The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines

The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea...

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Bibliographic Details
Main Authors: Zdenek Rihak, Bozena Prusova, Kamil Prokes, Mojmir Baron
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Fermentation
Subjects:
fining
polyphenolic compounds
volatile compounds
white wine
Online Access:https://www.mdpi.com/2311-5637/8/12/737

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