Desorption of phenolic compounds bound to lees by combining hydrolytic enzymes and ultrasounds
he final concentration of phenolic compounds in the wines is usually lower than what might be expected given the phenolic concentration measured in grapes
Phenolic extraction and mechanical properties of skins and seeds during maceration of four main italian red wine grape varieties
AIM: Red grape varieties are characterized by different phenolic contents (prominently tannins and anthocyanins) found in skins and seeds.
Chemometric profiling of Pinot noir wine from south tyrol as a tool to reach wine style goals
AIM: Pinot Noir (PN) wines produced in South Tyrol were profiled with the aim to provide guidelines for the oenologist to reach specific winemaking goals in terms of typicity and quality.
Application of ultrasonic and refractometric measurements in enological samples and related model solutions
AIM: The refractive index is a basic optical property of materials and a key tool for the determination of major components in musts, such as sugars
Phytosterols and ergosterol role during wine alcoholic fermentation for 27 Saccharomyces cerevisiae strains
Sterols are a class of the eukaryotic lipidome that is essential for the maintenance of the cell membrane integrity and their good functionality (Daum et al., 1998).