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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Science
2017
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| Materias: | |
| 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 |