A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale-Reference-Cited by-同舟云学术

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A new approach to predicting the extraction of malvidin-3-glucoside during red wine fermentation at industrial-scale

Published:2022-01 Issue: Volume:131 Page:217-223
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Setford Patrick C.,Jeffery David W.^ORCID,Grbin Paul R.,Muhlack Richard A.^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference22 articles.

1. Principles and Practices of Winemaking;Boulton,1996

2. Temperature-dependent kinetic model for nitrogen-limited wine fermentations;Coleman;Appl. Environ. Microbiol.,2007

3. Predicting Alcohol Levels;Cowey,2016

4. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy;Cozzolino;Anal. Chim. Acta,2004

5. The Mathematics of Diffusion;Crank,1975

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modelling of Catechin Extraction from Red Grape Solids under Conditions That Simulate Red Wine Fermentation;Fermentation;2023-04-19

2. Visual Representation of Red Wine Color: Methodology, Comparison and Applications;Foods;2023-02-22

3. Management tool for oenological decision-making: Modeling and optimization of a hybrid model for fermentative maceration of Cabernet Sauvignon;BIO Web of Conferences;2023

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