Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
Martín Fanzone, Ignacio Coronado, Santiago Sari, Aníbal A. Catania, Mariona Gil i Cortiella, Mariela Assof, Viviana Jofré, Cristina Úbeda, Álvaro Peña‐Neira
Topics & Concepts
Maceration (sewage)WineAromaWinemakingChemistryFood scienceExtraction (chemistry)Aroma of wineWine colorChromatographyMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities