In this work, the third-stage selected strain F-78 was used. The
math modeling of the influence of the factors temperature, inoculation
amount and flipping on the anthocyanins and total phenols
concentration was performed. The analysis took place at the 2nd,
5th, 9th and 30th day since the alcoholic fermentation beginning.
The math modeling was done by Box–Benker planned experiment
to establish the influence of the factors mentioned from higher
level.
3.1. The impact of enological practices on total monomeric
anthocyanins in Vranec red wines with the third-stage selected yeast