The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties

The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties

Grape maceration is essential in modulating the quality of Tokaj wines. The aim of this research was to analyse the effect of two maceration practices—one utilizing the application of a <i>Saccharomyces cerevisiae</i> culture and the other being maceration without a yeast culture in expe...

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Bibliographic Details
Main Authors: Boris Semjon, Martin Bartkovský, Peter Očenáš, Ivana Regecová, Zuzana Megyesy Eftimová, Jana Výrostková, Lýdia Mesarčová, Mariana Kováčová, Matúš Várady, Lucia Šuľáková, Slavomír Marcinčák
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Fermentation
Subjects:
wine
quality
safety
factor analysis
biogenic amines
Online Access:https://www.mdpi.com/2311-5637/11/1/27
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