The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking

The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winemaking. Most of these aggregates are insoluble and...

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Detalles Bibliográficos
Autores principales: Osete-Alcaraz, Andrea, Bautista-Ortín, Ana Belén, Pérez-Porras, Paula, Gómez-Plaza, Encarna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750087/
https://www.ncbi.nlm.nih.gov/pubmed/35010145
http://dx.doi.org/10.3390/foods11010019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750087/
https://www.ncbi.nlm.nih.gov/pubmed/35010145
http://dx.doi.org/10.3390/foods11010019

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