Zobrazeno 1 - 10
of 88
pro vyhledávání: '"maceration time"'
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The present study focuses on the effect of increasing maceration times (0, 2, 4, 6, and 10 days) on the extraction of phenolic compounds into two Montenegrin wines made with the autochthonous varieties Vranac and Kratošija. Significant differences w
Externí odkaz:
https://doaj.org/article/3d1ed7503bcb474c94e4a9cbe01fbdc9
Autor:
Alejandro Martínez-Moreno, Rosa Toledo-Gil, Ana Belén Bautista-Ortin, Encarna Gómez-Plaza, José Enrique Yuste, Fernando Vallejo
Publikováno v:
Fermentation, Vol 10, Iss 7, p 343 (2024)
Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and se
Externí odkaz:
https://doaj.org/article/a1bff58f5ab049abb24216033498e48b
Akademický článek
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Autor:
Nikolina Lisov, Aleksandar Petrovic, Uroš Čakar, Milka Jadranin, Vele Tešević, Ljiljana Bukarica-Gojković
Publikováno v:
Macedonian Journal of Chemistry and Chemical Engineering, Vol 39, Iss 2, Pp 185-196 (2020)
In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5,
Externí odkaz:
https://doaj.org/article/361fb22681e240c3b128d6b6dfe5c2e4
Autor:
Xiaofeng Wei, Uwamahoro Francoise, Minyang Qin, Qiuchong Chen, Yumeng Li, Xiangyu Sun, Yu-Lin Fang
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 367-374 (2020)
The methanol content is an important indicator in determining the quality of wine. The effects of material quality, fermentation conditions and storage containers on the formation of methanol and other substances in winemaking process were studied. T
Externí odkaz:
https://doaj.org/article/98fc38a23bc84e1892398a59c1385cfb
Autor:
López-Giral, null, López, null, Santamaría, null, González-Arenzana, null, Garde-Cerdán, null
Publikováno v:
European Food Research and Technology. 249:273-282
Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in must and wine. For this purpose, a continuous pulsed electric fields equipment was used to treat thre
Publikováno v:
Jurnal Farmasi dan Ilmu Kefarmasian Indonesia, Vol 3, Iss 1, Pp 12-16 (2017)
Background: Maceration is a non-heating extraction method the result of which is affected by the type of solvent and the maceration time. Objective: To get the higher alpha-mangostin concentration (Garcinia mangostana L.) rind that was macerated usin
Externí odkaz:
https://doaj.org/article/0bddaecbbc62493e8dfc170b47f4554d
Akademický článek
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Autor:
Minyang Qin, Xiaofeng Wei, Uwamahoro Francoise, Yulin Fang, Chen Qiuchong, Yumeng Li, Xiangyu Sun
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 367-374 (2020)
The methanol content is an important indicator in determining the quality of wine. The effects of material quality, fermentation conditions and storage containers on the formation of methanol and other substances in winemaking process were studied. T