Effects of maceration temperature on the anthocyanins composition of cv. Teran wine
The evolution of free anthocyanins during the five different fermentation temperatures (control treatment at 22 °C, 5 days pre-fermentative cryomaceration at 5 °C followed by maceration at 25 °C, maceration at 25 °C, maceration at 30 °C and maceration at 25 °C + heated post-fermentation maceration t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2011-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/113129 |