id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
bionys-343	Nikolić-Milojević, Natalija Lj; Mošić, Ivana S; Karabegović, Ivana T; Lazić, Miodrag L; Nikolić, Nada Č; Perić, Sanja R; Golubović, Slađana S; Davidović, Dejan N; Veličković, Dragan T	Influence of the Time of Maceration on Phenolic Composition of Wines Produced from the Indigenous Variety Prokupac	2020	8	.pdf	application/pdf	5024	212	54	Abstract: The influence of the time of maceration on phenolic composition of wine (white, rosé and red wine) produced from the indigenous variety Prokupac was studied in this paper. The phenolic content in red wine was almost 2.5 times higher when the time of maceration was extended to 14 days (1433.8 mg/l GAE).	cache/bionys-343.pdf	txt/bionys-343.txt