PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes

Autor: Javier Raso, Ignacio Álvarez, Carolina Marcia Pereira, Juan Manuel Martínez, Marcos Andrés Maza, Alejandra Beatriz Camargo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname

Phenolic compounds extracted from the solid parts of the grapes during the maceration-fermentation stage define many of the sensory attributes of red wine such as color, bitterness or astringency. The effect of moderate a PEF treatment (M-PEF) (5 kV�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42ad08fe87ab8b6f5f1410d9582cc399
https://linkinghub.elsevier.com/retrieve/pii/S1466856420303210

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