Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes

The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d)...

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Podrobná bibliografie
Hlavní autoři: Aakriti Darnal, Simone Poggesi, Adriana Teresa Ceci, Tanja Mimmo, Emanuele Boselli, Edoardo Longo
Médium: Článek
Jazyk:English
Vydáno: Elsevier 2023-01-01
Edice:Current Research in Food Science
Témata:
Condensed tannins
Pre-fermentative grape freezing
Fermentative maceration
Co-inoculum
Bentonite treatment
Dissolved oxygen
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2665927123000813

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http://www.sciencedirect.com/science/article/pii/S2665927123000813

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