HIGHLIGHTS
- who: Cristina Lasanta et al. from the Faculty of Science, University of Cadiz, Puerto Real, Spain have published the article: Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates, in the : Processes 2023, 374 of /2023/
- what: 15 of 16 For Tempranillo wines, in order to study the PCM effect during bottle aging, sensory analysis of the wines was also performed after 12 months.
SUMMARY
For instance, Álvarez et_al performed some studies in East Spain with Monastrell grapes, and reported that prefermentative . . .
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