The Effects of the Duration of Cold Maceration on the Composition and Sensory Properties of Smederevka Wines

Advanced technologies
doi 10.5937/savteh1602060j
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Centre for Evaluation in Education and Science (CEON/CEES)

Related search

The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

International Journal of Food Science
Food Science
2020English

Study of the Influence of Maceration Time and Oenological Practices on the Aroma Profile of Vranec Wines

Food Chemistry
MedicineAnalytical ChemistryFood Science
2014English

Impact of Maceration Time on Colour-Related Phenolics, Sensory Characteristics and Volatile Composition of Mulberry Wine

Journal of the Institute of Brewing
Food Science
2018English

Influence of Maceration Techniques on the Chemical, Aromatic, Sensory and Biogenic Amine Profiles of Cherry Wine

Journal of the Institute of Brewing
Food Science
2018English

Sensory Properties of Cold Press Moringa Oil

International Journal of Science and Research (IJSR)
2015English

The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines

Savremene tehnologije
2014English

Effects of Pine Honey on the Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurt

Food Science and Technology
BiotechnologyFood Science
2019English

Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods

Journal of the Institute of Brewing
Food Science
2017English

Influence of Nanoporous Materials on the Chemical Composition of Merlot and Cabernet Sauvignon Wines

Environmental Engineering and Management Journal
ManagementMonitoringPolicyLawEnvironmental EngineeringPollution
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy