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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |