Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizin...

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Detalles Bibliográficos
Autores principales: Scalzini, Giulia, López-Prieto, Alejandro, Paissoni, Maria A., Englezos, Vasileios, Giacosa, Simone, Rolle, Luca, Gerbi, Vincenzo, Río Segade, Susana, Pérez Cid, Benita, Moldes, Ana B., Cruz, Jose M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760736/
https://www.ncbi.nlm.nih.gov/pubmed/33256051
http://dx.doi.org/10.3390/foods9121747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760736/
https://www.ncbi.nlm.nih.gov/pubmed/33256051
http://dx.doi.org/10.3390/foods9121747

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