Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes.

Orbanic, Fumica; Rossi, Sara; Bestulic, Ena; Budic-Leto, Irena; Kovacevic Ganic, Karin; Horvat, Ivana; Plavsa, Tomislav; Bubola, Marijan; Lukic, Igor; Jeromel, Ana; Radeka, Sanja

Orbanic, Fumica; Rossi, Sara; Bestulic, Ena; Budic-Leto, Irena; Kovacevic Ganic, Karin; Horvat, Ivana; Plavsa, Tomislav; Bubola, Marijan; Lukic, Igor; Jeromel, Ana; Radeka, Sanja.

Afiliación

Orbanic F; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Rossi S; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Bestulic E; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Budic-Leto I; Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia.
Kovacevic Ganic K; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Horvat I; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Plavsa T; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Bubola M; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Lukic I; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.
Jeromel A; Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska Cesta 25, 10000 Zagreb, Croatia.
Radeka S; Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Porec, Croatia.

Foods ; 12(20)2023 Oct 20.

Article en En | MEDLINE | ID: mdl-37893731

Palabras clave

Teran red wine; bioactive compounds; pre-fermentative mash cooling; pre-fermentative mash heating; prolonged post-fermentative maceration; saignée; wine sensory analysis

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