The influence of maceration time and enological media in polyphenolic contents of the Vranac wines
This work, based on three-year research, analyses the influence of maceration time, with applying of different enological media, in the content of total polyphenols, anthocyanins, colour intensity and hue of the Vranac wines. The enological media, used during the research, are: selected yeast, enzym...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Banja Luka - Faculty of Agriculture, Banja Luka
2011-01-01
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| Series: | Agroznanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2011/2233-00701103255R.pdf |