Tomašević, M.; Perić, K.; Damijanić, K.; Staver, M.; Ćurko, N.; Kovačević Ganić, K.
The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine. Fermentation 2024, 10, 252.
https://doi.org/10.3390/fermentation10050252
AMA Style
Tomašević M, Perić K, Damijanić K, Staver M, Ćurko N, Kovačević Ganić K.
The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine. Fermentation. 2024; 10(5):252.
https://doi.org/10.3390/fermentation10050252
Chicago/Turabian Style
Tomašević, Marina, Katarina Perić, Kristijan Damijanić, Mario Staver, Natka Ćurko, and Karin Kovačević Ganić.
2024. "The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine" Fermentation 10, no. 5: 252.
https://doi.org/10.3390/fermentation10050252
APA Style
Tomašević, M., Perić, K., Damijanić, K., Staver, M., Ćurko, N., & Kovačević Ganić, K.
(2024). The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine. Fermentation, 10(5), 252.
https://doi.org/10.3390/fermentation10050252
