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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Francesco Errichiello, Martino Forino, Luigi Picariello, Luigi Moio, Angelita Gambuti
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2024-12-01
Σειρά:	Molecules
Θέματα:	Aglianico wines waste-to-resource winemaking wine phenolic recovery polyphenol release timing
Διαθέσιμο Online:	https://www.mdpi.com/1420-3049/29/24/5962
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