The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine

The Effect of Seed Removal and Extraction Time on the Phenolic Profile of Plavac Mali Wine

The maceration process is one of the indispensable winemaking steps in red wine production that has a marked impact on phenolic compound extraction and can strongly influence the color and gustatory quality. Seed removal can have a substantial impact on the intensity of bitterness and astringency wh...

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Bibliographic Details
Main Authors: Ana-Marija Jagatić Korenika, Bernard Kozina, Darko Preiner, Ivana Tomaz, Josip Volarević, Ana Jeromel
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Applied Sciences
Subjects:
maceration
phenolic profile
Plavac mali
seeds
sensory quality
wine color
Online Access:https://www.mdpi.com/2076-3417/13/9/5411

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