INFLUENCE OF MACERATION CONDITIONS ON THE ANTIOXIDATIVE PROPERTIES OF VRANAC AND MERLOT RED WINES
1st International Symposium On Biotechnology (2023), [167-173]AUTHOR(S) / AUTOR(I): Tatjana Jovanović-Cvetković, Aleksandar Savić, Danijela Starčević, Boris PašalićE-MAIL: tatjana.jovanovic-cvetkovic@agro.unibl.orgDownload Full Pdf DOI: 10.46793 / SAŽETAK:Maceration is the basic process by which red and white wine production technologies differ from each other,…