Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution

Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars and the medium/long-term effects of the treat...

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Detalles Bibliográficos
Autores principales: Comuzzo, Piergiorgio, Voce, Sabrina, Grazioli, Cristian, Tubaro, Franco, Marconi, Marco, Zanella, Gianmaria, Querzè, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230476/
https://www.ncbi.nlm.nih.gov/pubmed/32252247
http://dx.doi.org/10.3390/foods9040414

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230476/
https://www.ncbi.nlm.nih.gov/pubmed/32252247
http://dx.doi.org/10.3390/foods9040414

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