The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.

Lambri, M., De Faveri, D. M., Silva, A., Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction, in OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux, (Bordeaux, 24-27 June 2007), Vigne et Vin Publications Internationales etiteur, Villenave d'Ornon 2007: 487-489 [http://hdl.handle.net/10807/9376]

Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction

Lambri, Milena;De Faveri, Dante Marco;Silva, Angela
2007

Abstract

The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.
Inglese
OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux
Oeno 2007 VIII Symposium International d'Oenologie
Bordeaux
24-giu-2007
27-giu-2007
9782915883107
Lambri, M., De Faveri, D. M., Silva, A., Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction, in OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux, (Bordeaux, 24-27 June 2007), Vigne et Vin Publications Internationales etiteur, Villenave d'Ornon 2007: 487-489 [http://hdl.handle.net/10807/9376]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/9376
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