Test of red winemaking with "Selector system" wine-makers and "oxyflow" device

Milena Lambri, Angela Silva, Dante Marco De Faveri

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

The wine obtained through punctual insertion of must-wine into the marc, if compared to the one obtained through a classical Selector vinifier, presents an important structure of the phenolic map, even if the kinetics of extraction are slower. This modification of the kinetics of the extraction of phenolic material, positively re-distributed with more regularity and homogeneity during the whole maceration period, leads to an advantage in the chromatic stability of the final wine.
Lingua originaleEnglish
pagine (da-a)12-15
Numero di pagine4
RivistaITALIAN FOOD MATERIALS & MACHINERY
Volume2009
Stato di pubblicazionePubblicato - 2009

Keywords

  • aeration
  • maceration
  • oxygen
  • red wines

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