The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine
resinite (maceral)
Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine
exinite (maceral)
Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
Maceral n
Monica Macer
Aging enhances maceration-induced ultrastructural alteration of the epidermis and impairment of skin barrier function
A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques
