PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes
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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