Effect of different way of production on quantity and stability of phenolic substances in wines Cabernet Sauvignon, Cabernet Franc and Merlot
1996
Ruzic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Jazic, Lj. | Adzic, G.
Results of investigation of influence of heat-extraction process of red grape pomace, production in closed-tank "INOX" system as well as classic production of red wines, on colour and phenolic substances and their stability during two years storage are shown in this paper. It was concluded that wine produced using heat-extraction process is better colored than control wine (classic production), especially when the thermal treated grape was exposed to fermentation. Stability of phenolic substances was better in control wines than in wines produced from thermal treated grape. Their stability was also better in wines Merlot and Cabernet Sauvignon than in wine Canernet Franc. Extraction of colour substances from red grape skin in tank system "INOX" was fast and very good. Extraction was practical finished during 48 hours.
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