Use of Dehydrated Waste Grape Skins as a Natural Additive for Producing Rosé Wines: Study of Extraction Conditions and Evolution
Author:
Affiliation:
1. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, s/n, E02071, Albacete, Spain
2. Albacete Science and Technology Park Foundation, Universidad de Castilla La Mancha, E-02071 Albacete, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202626v
Reference38 articles.
1. Parliament, E., Directive 2008/98/EC of the European Parliament and of the Council on Waste and Repealing Certain Directives. InOfficial Journal of the European Union, 2008, L-312,3−4.
2. FAOSTAT. Food and Agricultural Commodities Production-2008 World Top Production-Grapes.http://faostat.fao.org/site/339/default.aspx(10-03-2011).
3. Viñedo-Uva: Análisis provincial del destino de la producción. In Anuario de Estadística, Ministerio de Medio Ambiente y Medio Rural y Marino: 2009; Vol.20.11.6. (http://www.marm.es/es/estadistica/temas/anuario-de-estadistica/2008/default.aspx).
4. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
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