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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Päätekijät: L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Martin L. Fanzone
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2019-01-01
Sarja:Fermentation
Aiheet:
anthocyanins
tannins
polymeric pigments
wine color
grape maturity
microwave-assisted extraction
Merlot
Linkit:https://www.mdpi.com/2311-5637/5/1/15
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!

Samankaltaisia teoksia