Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts

This study examined the thermovinification technique using yeasts immobilized on calcium alginate for microvinification of the Cabernet Sauvignon and Pinot Noir grape varieties grown in Diamantina, Minas Gerais, Brazil. The wines obtained by thermovinification were characterized by their chemical an...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	European food research & technology 2014, Vol.238 (1), p.79-84
Hauptverfasser:	de Andrade Neves, Nathália, de Araújo Pantoja, Lílian, dos Santos, Alexandre Soares
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Agribusiness Agriculture Alcohol Analysis Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Ethanol Fermentation Flavonoids Food processing industry Food Science Forestry Laboratories Original Paper Phenols Polyphenols Potassium Studies Vitaceae Wines Yeast Yeasts
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!