EFFECT OF VINE PRUNING LEVEL AND MACERATION PERIOD ON THE QUALITY OF RED WINES (VITIS VINIFERA L. cv. CABERNET SAUVIGNON)
Wine quality is influenced by the agronomic practices and winemaking techniques. The purpose of this study was to evaluate the dynamic changes oenological parameter, phenolic compounds and chromatic characteristics in red wines produced by maceration-fermentation after 8 and 16 days. In this study,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2020-06-01
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| Series: | Agricultura |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/agricultura/article/view/13789 |