Ultrasound treatment of crushed grapes: Effect on the must and red wine polysaccharide composition.
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DOI: 10.1016/j.foodchem.2021.129669
Abstract: This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times… read more here.
Keywords: effect; maceration; polysaccharide composition; crushed grapes ... See more keywords
Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
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DOI: 10.3390/foods11121782
Abstract: The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently,… read more here.
Keywords: freezing either; crushed grapes; effects freezing; grapes volatile ... See more keywords