Influence of Different Maceration Treatments on the Aroma Profile of Rosé and Red Wines from Croatian Aromatic cv. Muškat ruža porečki (Vitis vinifera L.)
The influence of different grape mash maceration treatments on the varietal and secondary aroma profiles of wines produced from an aromatic red grape variety, Muškat ruža porečki, have been investigated. Two essentially different techniques were applied, fermentative maceration at room temperature a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2012-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/139079 |