Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

Extraction of grape components is a key consideration for red winemaking. The impact of changing process variables on mass transfer properties of anthocyanins from fresh pre-fermentative red grape solids under forced convective conditions was explored using the dominant red grape anthocyanin, malvid...

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Detalles Bibliográficos
Autores principales: Setford, Patrick C., Jeffery, David W., Grbin, Paul R., Muhlack, Richard A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225164/
https://www.ncbi.nlm.nih.gov/pubmed/30150601
http://dx.doi.org/10.3390/molecules23092159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6225164/
https://www.ncbi.nlm.nih.gov/pubmed/30150601
http://dx.doi.org/10.3390/molecules23092159

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