Výsledky vyhledávání - "Carlo Montanini"

Tratamiento enzimático durante maceración prefermentativa aumenta la selectividad en la extracción de compuestos aromáticos reduciendo el pardeamiento del mosto

Autor: RIO SEGADE, Susana, Malabaila, Mattia, Carlo, Montanini, Paissoni, Maria Alessandra, Giacosa, Simone, Rolle, Luca Giorgio Carlo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______970::df0d377724e072fb83e6631cc832606a
http://hdl.handle.net/2318/1865119

Zobrazit plný text záznamu

Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration

Autor: Carlo Montanini, Cipriano Carrero-Carralero, Luca Giorgio Carlo Rolle, Susana Río Segade, Maria Alessandra Paissoni, Simone Giacosa

Publikováno v: Food Chemistry. 320:126633

In winemaking, exogenous tannins are added before maceration to improve future wine color characteristics derived from extracted grape anthocyanins. The study aimed to investigate the relation between different grape varieties, selected according to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a1eed376f49ce1ace08cf202f184628
https://doi.org/10.1016/j.foodchem.2020.126633

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání