ArticleFoods (Basel, Switzerland)2022
The Content of Selected Bioactive Compounds in Wines Produced from Dehydrated Grapes of the Hybrid Variety 'Hibernal' as a Factor Determining the Method of Producing Straw Wines.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Optimizing Wine Production from Hybrid Cultivars: Impact of Grape Maceration Time on the Content of Bioactive Compounds.Molecules (Basel, Switzerland) · 2026Article
- Effect of Different Enzyme Treatments on Juice Yield, Physicochemical Properties, and Bioactive Compound of Several Hybrid Grape Varieties.Molecules (Basel, Switzerland) · 2025Article
- Influence of Variety, Enzyme Addition and Destemming on Yield and Bioactive Compounds of Juices from Selected Hybrid Grape Varieties Cultivated in Poland.Foods (Basel, Switzerland) · 2023Article
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3 authors.
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Abstract
Sweet wines are appreciated worldwide; many are produced by fermenting the must of dehydrated (semi-dried) grapes, using methods that vary from region to region. The aim of this study was to evaluate the basic chemical and oenological characteristics of wines obtained by three technologies of production. The wines were made from a hybrid cultivar 'Hibernal', grown under cool climate conditions. 'Hibernal' is a hybrid variety. This 'Hibernal' variety is widely cultivated in central and eastern Europe, where it is of great economic importance. Wines produced from this variety are popular in local markets. In comparison with the production of varieties belonging to
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