Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification
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DOI: 10.3390/molecules26154452
Abstract: The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts… read more here.
Keywords: effect sonication; extraction; sonication treatment; maceration ... See more keywords