Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied...

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Veröffentlicht in:	Food chemistry 2014-12, Vol.165, p.506-514
Hauptverfasser:	PETROPULOS, Violeta Ivanova, BOGEVA, Elena, STAFILOV, Trajče, STEFOVA, Marina, SIEGMUND, Barbara, PABI, Nicole, LANKMAYR, Ernst
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholism and acute alcohol poisoning Biological and medical sciences Food toxicology Gas Chromatography-Mass Spectrometry - methods Medical sciences Odorants - analysis Principal Component Analysis Solid Phase Microextraction - methods Toxicology Vitaceae Vitis - chemistry Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification Wine - analysis
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