Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds. The extractability of these compounds varies during maceration, as well as the mechanical properties of skins and seeds. Four main Italian red winegrape varieties were tested to understand these differences during a simulated maceration process.
Simone GIACOSA, Maria Alessandra PAISSONI, Susana RÍO SEGADE, Andrea CURIONI, Fulvio MATTIVI, Paola PIOMBINO, et al. (2021). Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties.
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main Italian red wine grape varieties
Arianna RICCI;
2021
Abstract
Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds. The extractability of these compounds varies during maceration, as well as the mechanical properties of skins and seeds. Four main Italian red winegrape varieties were tested to understand these differences during a simulated maceration process.File in questo prodotto:
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