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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

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dc.contributor.authorBozan, Berrin
dc.contributor.authorBerrin Bozan
dc.contributor.orcid0000-0002-3815-2101
dc.contributor.orcid0000-0002-3112-5784
dc.date.accessioned2025-11-13T10:04:13Z
dc.date.issued2012-11-13
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2012.10.099
dc.identifier.endpage395
dc.identifier.issn0308-8146
dc.identifier.issue1
dc.identifier.openalexW2013615910
dc.identifier.startpage389
dc.identifier.urihttps://hdl.handle.net/11421/3026
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.10.099
dc.identifier.volume138
dc.language.isoen
dc.relation.ispartofFood Chemistry
dc.rightsrestrictedAccess
dc.subjectWinemaking
dc.subjectChemistry
dc.subjectWine
dc.subjectMalolactic fermentation
dc.subjectFood science
dc.subjectWine color
dc.subjectAnthocyanin
dc.subjectHydroxycinnamic acid
dc.subjectGallic acid
dc.subjectFermentation
dc.subjectBiochemistry
dc.subjectBacteria
dc.subjectLactic acid
dc.subjectBiology
dc.subjectAntioxidant
dc.subject.sdg6
dc.titleThe influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5041612111

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