Abstract
[Autom. eng. transl.] The purpose of this work is to illustrate some innovative technologies in vinficaizone systems in red and the devices that allow controlled aeration of fermenting musts. From the results obtained from the experimental tests it emerges that the effects of a particular wine-making technology within different grape varieties are strictly dependent on the variety and related to the anthocyanin-tannin ratio of the same.
| Translated title of the contribution | [Autom. eng. transl.] Role of maceration techniques on the composition of wine |
|---|---|
| Original language | Italian |
| Publisher | Grugliasco (TO) : Dipartimento di colture arboree. Università di Torino |
| Number of pages | 17 |
| Publication status | Published - 2001 |
Keywords
- composti fenolici
- innovazioni tecnologiche
- macerazione
- vinificazione in rosso