Polyphenol- and anthocyanin content changes effected by different fermentation- pressing and aging technologies
Different grape processing, fermentation and aging technologies were compared in our study on the white wine-grape variety Grüner Veltliner between 2012 and 2014 in Hungary,Cserszegtomaj. The vines are grown on brown forest soil on dolomite bedrock, stocks were planted 3x1 m row and vine space, res...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2014-09-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/1138 |