The wine obtained through punctual insertion of must-wine into the marc, if compared to the one obtained through a classical Selector vinifier, presents an important structure of the phenolic map, even if the kinetics of extraction are slower. This modification of the kinetics of the extraction of phenolic material, positively re-distributed with more regularity and homogeneity during the whole maceration period, leads to an advantage in the chromatic stability of the final wine.
Lambri, M., Silva, A., De Faveri, D. M., Test of red winemaking with "Selector system" wine-makers and "oxyflow" device, <<ITALIAN FOOD MATERIALS & MACHINERY>>, 2009; 2009 (Ottobre): 12-15 [http://hdl.handle.net/10807/22893]
Test of red winemaking with "Selector system" wine-makers and "oxyflow" device
Lambri, Milena;Silva, Angela;De Faveri, Dante Marco
2009
Abstract
The wine obtained through punctual insertion of must-wine into the marc, if compared to the one obtained through a classical Selector vinifier, presents an important structure of the phenolic map, even if the kinetics of extraction are slower. This modification of the kinetics of the extraction of phenolic material, positively re-distributed with more regularity and homogeneity during the whole maceration period, leads to an advantage in the chromatic stability of the final wine.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
