The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine

The main objective of the present study is to evaluate the influence of the maceration techniques on the volatile and phenolic compounds content of the wines obtained from an autochthonous aromatic variety from Romania. For this study, a pink biotype of the Busuioacă de Bohotin variety from the Huşi...

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Bibliographic Details
Main Authors: Tartian Alexandru C., Cotea Valeriu V., Niculaua Marius, Zamfir Cătălin-Ioan, Colibaba Cintia Lucia, Moroşanu Ana-Maria
Format: Article
Language:English
Published: EDP Sciences 2017-01-01
Series:BIO Web of Conferences
Online Access:https://doi.org/10.1051/bioconf/20170902032

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