Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications

The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvest...

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Detalles Bibliográficos
Autores principales: Saldaña, Guillermo, Cebrián, Guillermo, Abenoza, María, Sánchez-Gimeno, Cristina, Álvarez, Ignacio, Raso, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Science 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5312662/
https://www.ncbi.nlm.nih.gov/pubmed/28239292
http://dx.doi.org/10.1016/j.ifset.2016.12.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5312662/
https://www.ncbi.nlm.nih.gov/pubmed/28239292
http://dx.doi.org/10.1016/j.ifset.2016.12.008

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