Effect of maceration time and fermentation technique on the phenolic compounds of Öküzgözü wines
Abstract In this study, it was aimed to investigate the effects of different maceration times (5, 10, 15 days) and fermentation techniques [<italic>Saccharomyces cerevisiae</italic> inoculated (IF) and <italic>S. cerevisiae</italic> uninoculated (UF)] on the phenolic compound...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academia Brasileira de Ciências
2025-08-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652025000300505&lng=en&tlng=en |
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