Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions

The colour of red wine is largely determined by the concentration of anthocyanins that are extracted from grape skins during fermentation. Because colour is a key parameter in determining the overall quality of the finished product, understanding the effect of processing variables on anthocyanin ext...

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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/PMC6337465/
https://www.ncbi.nlm.nih.gov/pubmed/30587796
http://dx.doi.org/10.3390/molecules24010073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6337465/
https://www.ncbi.nlm.nih.gov/pubmed/30587796
http://dx.doi.org/10.3390/molecules24010073

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