Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

Autor: María del Carmen Pedrosa-López, Fátima Aragón-García, Ana Ruíz-Rodríguez, Zulema Piñeiro, Enrique Durán-Guerrero, Miguel Palma

Publikováno v: Foods, Vol 11, Iss 12, p 1782 (2022)

The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative mac

Externí odkaz: https://doaj.org/article/61665436385541779a34f787041a4355

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration

Autor: Miguel Palma, Fátima Aragón-García, Ana Ruiz-Rodríguez

Publikováno v: Foods 2021, 10(7), 1462
Foods
Foods, Vol 10, Iss 1462, p 1462 (2021)
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
instname
Volume 10
Issue 7

This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84db34c53d6207db6e49f0025267b6ac