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

Milena Lambri; Dante Marco De Faveri; Angela Silva

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

Milena Lambri, Dante Marco De Faveri, Angela Silva

Risultato della ricerca: Contributo in libro › Contributo a convegno

Abstract

The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.

Lingua originale	English
Titolo della pubblicazione ospite	OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux
Pagine	487-489
Numero di pagine	3
Stato di pubblicazione	Pubblicato - 2007
Evento	Oeno 2007 VIII Symposium International d'Oenologie - Bordeaux Durata: 24 giu 2007 → 27 giu 2007

Convegno

Convegno	Oeno 2007 VIII Symposium International d'Oenologie
Città	Bordeaux
Periodo	24/6/07 → 27/6/07

Keywords

kinetic
maceration
phenols extraction
winemaking

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@inproceedings{6b365c9f19af41228d743adfbed232f2,

title = "Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction",

abstract = "The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.",

keywords = "kinetic, maceration, phenols extraction, winemaking, kinetic, maceration, phenols extraction, winemaking",

author = "Milena Lambri and {De Faveri}, {Dante Marco} and Angela Silva",

year = "2007",

language = "English",

isbn = "9782915883107",

pages = "487--489",

booktitle = "OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux",

note = "Oeno 2007 VIII Symposium International d'Oenologie ; Conference date: 24-06-2007 Through 27-06-2007",

}

TY - GEN

T1 - Thermal profiles applied to maceration in red winemaking a kinetic study of phenols extraction

AU - Lambri, Milena

AU - De Faveri, Dante Marco

AU - Silva, Angela

PY - 2007

Y1 - 2007

N2 - The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.

AB - The work demonstrates that the temperature management during macetion can greaty accect the extraction kinetic of phenolic compounds.

KW - kinetic

KW - maceration

KW - phenols extraction

KW - winemaking

KW - kinetic

KW - maceration

KW - phenols extraction

KW - winemaking

UR - http://hdl.handle.net/10807/9376

M3 - Conference contribution

SN - 9782915883107

SP - 487

EP - 489

BT - OENO 2007 - 8° Symposium International d'Oenologie de Bordeaux

T2 - Oeno 2007 VIII Symposium International d'Oenologie

Y2 - 24 June 2007 through 27 June 2007

ER -

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

Abstract

Convegno

Keywords

Altri file e collegamenti

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