Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures
The objective of this work was to contribute to the knowledge of the relationship between phenolic composition and the temperature of maceration/fermentation on Petit Verdot red wines, which were made with three treatments (17°C, 21°C, and 25°C). The phenolic compounds of Vitis vinifera cv. Petit Ve...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1479856 |