Combined Use of Pectolytic Enzymes and Ultrasounds for Improving the Extraction of Phenolic Compounds During Vinification
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02303-0
Abstract: Phenolic compounds provide important quality attributes to red wines. These compounds are found inside the vacuoles of the plant cells of the skin and seeds of the grape. During maceration, they diffuse to the must/wine,… read more here.
Keywords: extraction; pectolytic enzymes; enzymes ultrasounds; phenolic compounds ... See more keywords