Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine
Author:
Affiliation:
1. Food Science and Technology Deparment; Faculty of Veterinary Science; University of Murcia; Campus de Espinardo 30071 Murcia Spain
2. Instituto Murciano de Investigación y Desarrollo Agroalimentario Ctra; La Alberca s/n 30150 Murcia Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference31 articles.
1. Effect of wine maceration enzymes on the extraction of grape seed proanthocyanidins;Bautista-Ortín;Food and Bioprocess Technology,2012
2. Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins;Bautista-Ortín;International Journal of Food Science and Technology,2005
3. Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification;Bindon;Journal of Agricultural and Food Chemistry,2010
4. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines;Busse-Valverde;Journal of Agricultural and Food Chemistry,2010
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4. Influence of freezing and heating conditions on grape seed flavan-3-ol extractability, oxidation, and galloylation pattern;Scientific Reports;2022-03-09
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