Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can a...

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Detalles Bibliográficos
Autores principales: Muñoz García, Raquel, Oliver-Simancas, Rodrigo, Arévalo Villena, María, Martínez-Lapuente, Leticia, Ayestarán, Belén, Marchante-Cuevas, Lourdes, Díaz-Maroto, María Consuelo, Pérez-Coello, María Soledad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099449/
https://www.ncbi.nlm.nih.gov/pubmed/35566365
http://dx.doi.org/10.3390/molecules27093018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099449/
https://www.ncbi.nlm.nih.gov/pubmed/35566365
http://dx.doi.org/10.3390/molecules27093018

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