Study of the Grape Cryo-Maceration Process at Different Temperatures
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/7/7/107/pdf
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1. Supercritical fluid extraction of α- and β-acids from hops compared to cyclically pressurized solid–liquid extraction
2. A Simple and Selective Analytical Procedure for the Extraction and Quantification of Lutein from Tomato By-Products by HPLC–DAD
3. Effect of Different Wine-Making Techniques on the Composition and Quality of Pinotage Wine. I. Low-Temperature Skin Contact Prior to Fermentation
4. Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine
5. An inertizing and cooling process for grapes cryomaceration
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