Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes

The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d)...

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Detalhes bibliográficos

Principais autores:	Aakriti Darnal, Simone Poggesi, Adriana Teresa Ceci, Tanja Mimmo, Emanuele Boselli, Edoardo Longo
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-01-01
coleção:	Current Research in Food Science
Assuntos:	Condensed tannins Pre-fermentative grape freezing Fermentative maceration Co-inoculum Bentonite treatment Dissolved oxygen
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927123000813
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