Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction

Milena Lambri, Dante Marco De Faveri, Angela Silva

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.
Original languageEnglish
Title of host publicationOENO 2007 - 8° Symposium International d'Oenologie de Bordeaux
Pages487-489
Number of pages3
Publication statusPublished - 2007
EventOeno 2007 VIII Symposium International d'Oenologie - Bordeaux
Duration: 24 Jun 200727 Jun 2007

Conference

ConferenceOeno 2007 VIII Symposium International d'Oenologie
CityBordeaux
Period24/6/0727/6/07

Keywords

  • kinetic
  • maceration
  • phenols extraction
  • winemaking

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