Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines
Ena Bestulić, Sara Rossi, Tomislav Plavša, Ivana Horvat, Igor Lukić, Marijan Bubola, Anita Silvana Ilak Peršurić, Ana Jeromel, Sanja Radeka
Topics & Concepts
Maceration (sewage)WineChemistryFood scienceWine colorPolyphenolPhenolsProanthocyanidinBiochemistryAntioxidantMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities