Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

Autor: Iván Vázquez-Pateiro, José Manuel Mirás-Avalos, Elena Falqué

Publikováno v: Molecules, Vol 27, Iss 3, p 810 (2022)

Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentratio

Externí odkaz: https://doaj.org/article/cdb0bb8b0293420188c678fdd66841c7

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Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution–Impact of Must Clarification and Bottle Closure

Autor: Coelho, Christian, Julien, Perrine, Nikolantonaki, Maria, Noret, Laurence, Magne, Mathilde, Ballester, Jordi, Gougeon, Régis

Publikováno v: Frontiers in Chemistry, Vol 6 (2018)
Frontiers in Chemistry
Frontiers in Chemistry, Frontiers, 2018, 6, pp.95. ⟨10.3389/fchem.2018.00095⟩
Frontiers in Chemistry, Frontiers Media, 2018, 6, pp.95. ⟨10.3389/fchem.2018.00095⟩

This article is part of the Research Topic "The Chemistry of Wine Ageing" Adresse de correspondance: Institut Universitaire de la Vigne et du Vin, Dijon, France PMCID: PMC5897750; International audience; Chardonnay wines from Burgundy, obtained from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::a396bb9f6873b8681a496bdf56642dc2
http://journal.frontiersin.org/article/10.3389/fchem.2018.00095/full

Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must

Autor: Cassano, Mecchia, Drioli

Publikováno v: Journal of food engineering 89 (2008): 171–177. doi:10.1016/j.jfoodeng.2008.04.015
info:cnr-pdr/source/autori:Cassano, A., Mecchia, A., Drioli, E./titolo:Analyses of hydrodynamic resistances and operating parameters in the ultrafiltration of grape must/doi:10.1016%2Fj.jfoodeng.2008.04.015/rivista:Journal of food engineering/anno:2008/pagina_da:171/pagina_a:177/intervallo_pagine:171–177/volume:89

Grape must destined to the production of white wine was clarified by cross-flow ultrafiltration (UF), on laboratory scale, by using polysulphone hollow fibre membranes with a molecular weight cut-off of 100 kDa. The effects of transmembrane pressure

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c49972e01e3787bd26df560fcf7caf9
https://publications.cnr.it/doc/54975

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