Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
نویسندگان
چکیده
منابع مشابه
Extraction of phenolic compounds from 'Aglianico' and 'Uva di Troia' grape skins and seeds in model solutions: Influence of ethanol and maceration time
The effect of increasing concentration of ethanol (0, 4, 7.5 and 13 %) and contact time (respectively 1, 4, 7 and 10 days) on the extraction of phenolics from berry skins and seeds of the grape, Vitis vinifera 'Aglianico' and 'Uva di Troia', were examined. Two assays of post-fermentative maceration in two hydroalcoholic solutions at 11 and 13 % ethanol, were also performed. Chromatic properties...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2016
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2016.03.041