TY  - GEN 
AU  - Vilar Bustillo, Juan
AU  - Ruiz Rodríguez, Ana
AU  - Carrera Fernández, Ceferino Adrián
AU  - Piñeiro, Zulema
AU  - Palma Lovillo, Miguel
A4  - Química Analítica
PY  - 2023
SN  - 2304-8158
UR  - http://hdl.handle.net/10498/31623
AB  - In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical...
LA  - eng
PB  - MDPI
KW  - cryoextraction
KW  - muscat grapes
KW  - phenolic compounds
KW  - pre-fermentative maceration
TI  - Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
DO  - 10.3390/foods12101963
ER  -