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