Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (<i>Vitis vinifera</i> L.): Potential Winemaking Optimization and Pomace Valorization

The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first time investigated, with the purpose of optimizing the phenolic profile in finished wines. Anthocyanins, BSA-reactive tanni...

Descripció completa

Dades bibliogràfiques

Autors principals:	Francesco Errichiello, Martino Forino, Luigi Picariello, Luigi Moio, Angelita Gambuti
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2024-12-01
Col·lecció:	Molecules
Matèries:	Aglianico wines waste-to-resource winemaking wine phenolic recovery polyphenol release timing
Accés en línia:	https://www.mdpi.com/1420-3049/29/24/5962
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!