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Maceration

  • Enzymes, decisive impact on red wine quality
    Patrice Pellerin, Responsabile R&D Oenobrands (F); Anna Brull, Parco Tecnologico VITEC, Falset (S)
    The main enzymatic activities of enzyme preparations used during winemaking are already well known. The main interest of enzymes used for the degradation of cell walls is to extract higher amounts of
    Price:25 €(Tax included)
    Published on: 15/01/2017
  • Technology for color extraction by ultrasound: applicative experiences
    Pablo Ossorio, Oenoconsulting Ossorio&Ossorio SL
    Colour and aroma are the two most important sensory parameters for red wines. At present in order to extract grape skin polyphenols the traditional process requires extended macerations. There are
    Price:25 €(Tax included)
    Published on: 25/08/2016
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