PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102375
Abstract: Abstract Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a… read more here.
Keywords: pef; maceration; treatment; maceration time ... See more keywords
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