Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and a...
Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines
About this item
Full title
Author / Creator
Publisher
Society of Chemists and Technologists of Macedonia
Journal title
Language
English
Formats
Publication information
Publisher
Society of Chemists and Technologists of Macedonia
Subjects
More information
Scope and Contents
Contents
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extractio...
Alternative Titles
Full title
Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_361fb22681e240c3b128d6b6dfe5c2e4
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_361fb22681e240c3b128d6b6dfe5c2e4
Other Identifiers
ISSN
1857-5552
E-ISSN
1857-5625
DOI
10.20450/mjcce.2020.2060
