2012•Food ChemistryRequires access

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

Alev Akpınar Borazan, Berrin Bozan

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Key concepts: Winemaking, Chemistry, Wine, Malolactic fermentation, Food science, Wine color, Anthocyanin, Hydroxycinnamic acid

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The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine — Research Paper | ScholarLens