Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction

In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of...

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Detalles Bibliográficos
Autores principales: Rinaldi, Alessandra, Gonzalez, Alliette, Moio, Luigi, Gambuti, Angelita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303419/
https://www.ncbi.nlm.nih.gov/pubmed/34299408
http://dx.doi.org/10.3390/molecules26144133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303419/
https://www.ncbi.nlm.nih.gov/pubmed/34299408
http://dx.doi.org/10.3390/molecules26144133

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