Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

LWT

Volumn 48, Issue 1, 2012, Pages 1-8

  Ortega Heras, M ^a   Perez Magarino S ^a   Gonzalez Sanjose M L ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Dry ice; Maceration enzymes; Menc a wine; Phenolic compounds; Pre fermentative cold maceration; Refrigeration technique

Indexed keywords

CARBON DIOXIDE; COLD STORAGE; COLOR; ENZYMES; ICE; REFRIGERANTS; REFRIGERATION;

DRY ICE; MACERATION ENZYMES; PHENOLIC COMPOUNDS; PRE-FERMENTATIVE COLD MACERATION; REFRIGERATION TECHNIQUES;

WINE;

VITACEAE; VITIS VINIFERA;

EID: 84859605924     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.012     Document Type: Article

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