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• W3206655968 abstract "The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45 °C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatography with UV–Vis diode array and fluorescence detection. Analysis of macro- and microelements was conducted by inductively coupled plasma - optical emission spectrometry. Sensory profiles of wine samples were obtained using quantitative descriptive analysis and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory analysis results corresponded to the chemical content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a positive influence on the taste attributes of the investigated wines." @default.
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• W3206655968 date "2022-01-01" @default.
• W3206655968 modified "2023-09-30" @default.
• W3206655968 title "Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines" @default.
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• W3206655968 doi "https://doi.org/10.1016/j.lwt.2021.112619" @default.
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