Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine

Author:

Pérez-Porras PaulaORCID,Bautista-Ortín Ana Belén,Jurado Ricardo,Gómez-Plaza EncarnaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics;Bautista-Ortín;Journal of Food Composition and Analysis,2007

2. Application of high-power ultrasounds during red wine vinification;Bautista-Ortín;International Journal of Food Science and Technology,2017

3. Improving color extraction and stability in red wines: The use of maceration enzymes and enological tannins;Bautista-Ortín;International Journal of Food Science and Technology,2005

4. Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins;Bautista‐Ortín;Australian Journal of Grape and Wine Research,2012

5. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking;Belda;International Journal of Food Microbiology,2016

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