Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color

Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical co...

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Bibliographische Detailangaben
Hauptverfasser: L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Martin L. Fanzone
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2019-01-01
Schriftenreihe:Fermentation
Schlagworte:
anthocyanins
tannins
polymeric pigments
wine color
grape maturity
microwave-assisted extraction
Merlot
Online Zugang:https://www.mdpi.com/2311-5637/5/1/15
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