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Impact of prefermentative maceration on the phenolic and volatile compounds in the Monastrell red wines

Alvarez Cano, María Inmaculada; Aleixandre Benavent, José Luís; García Esparza, Mª José; Lizama Abad, Victoria (Elsevier, 2006-03-23)

[EN] The effects of two prefermentation treatments (cold soak at 6¿8 °C and cold soak at 0¿2 °C with dry ice) and two different maceration times (4 and 8 days) in must and wine composition have been studied. Grapes from ...

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