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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

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