Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.
- DOI
- 10.3390/foods15142571
- Published
- 2026 Jul 22
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15142571,
title = {Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.},
author = {Sternad Lemut M and Antalick G and Comuzzo P and Voce S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15142571},
url = {https://doi.org/10.3390/foods15142571}
}RIS
TY - JOUR TI - Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression. AU - Sternad Lemut M AU - Antalick G AU - Comuzzo P AU - Voce S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15142571 UR - https://doi.org/10.3390/foods15142571 ER -
APA
M, S. L., G, A., P, C., & S, V. (2026). Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142571
Source records
- pubmed · retrieved 2026-11-10T14:10:38.265Z
- europe-pmc · retrieved 2026-11-10T14:10:38.271Z
- doaj · retrieved 2026-11-10T14:10:38.257Z