Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Author:

Piccardo Diego,Favre Guzman,Pascual Olga,Canals Joan Miquel,Zamora Fernando,González-Neves Gustavo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference68 articles.

1. Boido E, Lloret A, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E (2003) Aroma composition of Vitis vinifera cv. Tannat: the typical red wine from Uruguay. J Agric Food Chem 51:5408–5413

2. Ó-Marques J, Reguinga R, Laureano O, Ricardo-da-Silva J (2005) Alterações ao longo da maturação nos taninos condensados da grainha, película e polpa: influência damonda de cachos. Ciência Téc Vitiv 20:35–52

3. Gil M, Kontoudakis N, González E, Esteruelas M, Fort F, Canals JM, Zamora F (2012) Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. J Agric Food Chem 60:7988–8001

4. Fulcrand H, Dueñas M, Salas E, Cheynier V (2006) Phenolic reactions during winemaking and aging. Am J Enol Vitic 57:289–297

5. Sacchi K, Bisson L, Adams D (2005) A review of the effect of winemaking techniques on phenolic extraction in red wines. Am J Enol Vitic 56:197–206

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