Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape

Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape

Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at the right level for reaching a high-quality wine, thus postharvest technologies can be operate...

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Bibliographic Details
Main Authors: Modesti Margherita, Alfieri Gianmarco, Magri Anna, Forniti Roberto, Ferri Serena, Petriccione Milena, Taglieri Isabella, Mencarelli Fabio, Bellincontro Andrea
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
Ethanol postharvest treatments
Red wine grapes
Polyphenols
Anthocyanins
Fermentative metabolism
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402402098X

Internet

http://www.sciencedirect.com/science/article/pii/S240584402402098X

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