The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars

Table 2

Experimental plan and treatment variants.

Cultivar	Classic	Prefermentation skin contact		Stabulation		Mash fermentation		Fermentation temperature
Unit		12 h	24 h	3 days	7 days	Partial	Full	°C
Grüner Veltliner (GV)	x	x				x	x	15/25
Pinot Blanc (PB)	x	x		x	x			15
Sauvignon Blanc (SB)	x	x	x	x	x			15
Traminer (TR)	x	x	x	x	x			15
Abbreviations	C	SC		ST		MF
Abbreviations	C	SC 12 h	SC 24 h	ST 3D	ST 7 D	PMF	FMF

x = this variant was carried out on the respective grape variety.