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Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
Maceration techniques which promote the extraction of color pigments and tannin from grapes are often sought in Pinot noir winemaking to optimise color stability; alternatively, exogenous grape tannins may be included during fermentation. To examine the effect of seed-derived tannins and the use of...
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| 出版年: | Curr Res Food Sci |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8215140/ https://ncbi.nlm.nih.gov/pubmed/34189466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2021.05.007 |
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