Effect of extraction time on content, composition and sensory perception of proanthocyanidins in wine‐like medium and during industrial fermentation of Cabernet Sauvignon

BACKGROUND: The research objectives focused on the extraction of grape tannins during extended maceration. Skins and seeds were extracted separately in a wine‐like medium. In parallel, the same grapes were fermented in industrial tanks. The content and structural characteristics of extractable proan...

Descripción completa

Detalles Bibliográficos
Autores principales: Lisjak, Klemen, Lelova, Zorica, Žigon, Uroš, Bolta, Špela Velikonja, Teissedre, Pierre‐Louis, Vanzo, Andreja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2020
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7079243/
https://www.ncbi.nlm.nih.gov/pubmed/31821559
http://dx.doi.org/10.1002/jsfa.10189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7079243/
https://www.ncbi.nlm.nih.gov/pubmed/31821559
http://dx.doi.org/10.1002/jsfa.10189

Ejemplares similares