Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12331
Abstract: BACKGROUND During red winemaking, diffusion of phenolic compounds from the grape berry cells into the liquid phase occurs simultaneously with the adsorption of the same compounds onto the pulp. In previous studies, we have quantified… read more here.
Keywords: seeds pulp; diffusion phenolic; skins seeds; pulp ... See more keywords
Effects of high-temperature drying on the polyphenolic composition of skins and seeds from red grape pomace
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111323
Abstract: Abstract The management and disposal of large amounts of grape pomace (GP) annually generated by the wine industry represent a serious economic and environmental problem. On the other hand, GP can be profitably exploited for… read more here.
Keywords: polyphenolic composition; grape pomace; high temperature; skins seeds ... See more keywords