Effect of carbonic maceration on phenolic composition of red wines

Acta Alimentaria

Volumn 27, Issue 4, 1998, Pages 341-355

  Lorincz Gy ^a   Kallay M ^b   Pasti Gy ^b  

^a EGERVIN Vineyard Co   (Hungary)

^b UNIV OF HORT AND FOOD INDUSTRY   (Hungary)

Author keywords

Anaerobic metabolism; Carbonic maceration; Phenolic constituents; Red wine

Indexed keywords

EID: 0041171356     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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8. LÖRINCZ, GY., PÁSTI, GY., & KÁLLAY, M. (1997): Formation of ethanol in different carbonic maceration techniques. Hort. Sci., 29, (1-2), 48-51.
9. NAVARRO, G., ZUNEL, C , MÉNDEZ, C., & NAVARRO, S. (1988): Vinificaciones comparadas en tinto tradicional y por maceracion carbonica, de Vitis vinifera, variedad Monastrell. II. Evolucion del color. Anal. Bromatol., XL-2, 175-180.
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13. URBÁN, A. (1985): A Magyarországi vörösborkészítési technológiák korszerüsítése. (Modernisation of the red wine producing technologies in Hungary.) Thesis, MTA, Budapest, p. 82.