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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Auteurs principaux:	Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-05-01
Collection:	Molecules
Sujets:	red wine microwave maceration grape yeasts amino acids polysaccharides
Accès en ligne:	https://www.mdpi.com/1420-3049/27/9/3018
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