Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela

During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the concentration of free and bound monoterpenes and total phenols in Malvazija istarska wine (the most sprea...

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Bibliographic Details
Main Authors: Sanja Radeka, Stanka Herjavec, Đorđano Peršurić, Igor Lukić, Barbara Sladonja
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2008-01-01
Series:Food Technology and Biotechnology
Subjects:
Malvazija istarska wines
maceration at 20 °C
cryomaceration
varietal aroma
monoterpenes
phenols
Online Access:http://hrcak.srce.hr/file/34920

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