𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of time and temperature of fermentation on the microflora of grape pomace

✍ Scribed by M. L. Silva; F. X. Malcata

Book ID
106147580
Publisher
Springer
Year
2000
Tongue
English
Weight
137 KB
Volume
23
Category
Article
ISSN
1615-7605

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Evolution of Phenolic Compounds during W
Evolution of Phenolic Compounds during Wine Fermentation and Post-fermentation: Influence of Grape Temperature
✍ R. Gil-MuΓ±oz; E. GΓ³mez-Plaza; A. MartΔ±́nez; J.M. LΓ³pez-Roca πŸ“‚ Article πŸ“… 1999 πŸ› Elsevier Science 🌐 English βš– 174 KB

The evolution of di!erent phenolic compounds during the "rst year of vini"cation of Monastrell wines as well as the in#uence of grape temperature at the moment of crushing on the quantitative composition and evolution of polyphenols were studied. Phenolic acids, hydroxycinnamic acid derivatives, ant