INFLUENCE OF MACERATION CONDITIONS ON THE ANTIOXIDATIVE PROPERTIES OF VRANAC AND MERLOT RED WINES
1st International Symposium On Biotechnology (2023), [167-173] AUTHOR(S) / АУТОР(И): Tatjana Jovanović-Cvetković, Aleksandar Savić, Danijela Starčević, Boris Pašalić E-MAIL: tatjana.jovanovic-cvetkovic@agro.unibl.org Download Full Pdf DOI: 10.46793 ABSTRACT / САЖЕТАК: Maceration is the basic process by which red and white wine…