The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine
Marina Tomašević,
Katarina Perić,
Kristijan Damijanić
et al.
Abstract:The aim of this study was to evaluate the effects of mechanical (pigeage, délestage and remontage) and oxygenation treatments on the phenolic and aromatic compounds and sensory characteristics of Teran wines. The experiment included a 20-day maceration period, during which the above-mentioned treatments were applied, as well as the post-fermentation processes of pressing and first rack. The analysis of phenolic, chromatic and aroma compounds and the sensory characterization of the wines were used to describe t… Show more
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