Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These differences were maintained from the moment of pressing (end...

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Detalles Bibliográficos
Autores principales: Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Pérez-Porras, Paula, Bautista-Ortín, Ana Belén, Gómez-Plaza, Encarna, Ayestarán, Belén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348054/
https://www.ncbi.nlm.nih.gov/pubmed/34361607
http://dx.doi.org/10.3390/molecules26154452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8348054/
https://www.ncbi.nlm.nih.gov/pubmed/34361607
http://dx.doi.org/10.3390/molecules26154452

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