The influence of pre-fermentative treatments on the volatile, chromatic features, organic acids and phenolic content of Fetească albă Romanian wine
The present study evaluates the influence of some pre-fermentative treatments on the volatile content, the chromatic parameters, the total polyphenol index and Folin-Ciocâlteu index of experimental wines obtained from Fetească albă grape variety. Five experimental samples were produced: FA V0 (contr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20160702017 |