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.
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