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  • Wine & Wood between Science, Technology and Market
    Michel Moutounet, Giacomo Mazzavillani- Caviro, Fabio Piccoli, Wine Meridian
    The topic wine and wood is closely linked to the identity of the product. Today the market has a more open and available approach than in the past with regard to wood and refinement in wood, thanks...
    Published on: 06/11/2019

Wine colour: prepare, extract and maintain

Vincenzo GERBI*, Enzo CAGNASSO, Fabrizio TORCHIO, Simone GIACOSA, Alberto Caudana, Luca ROLLE; University of Torino - DIVAPRA – Food Technology Depart

The need to have access to information about grape phenolic potential has lead to the development of rapid methodologies based on different analytic techniques that can predict with sufficient accuracy the accumulation and eventual extractability of phenolic substances. Then the winemaker, based on the initial grape characteristics has the possibility to extract the phenolic components differentially by adapting a plan using various technological factors that characterize the complex extraction process. The author discusses these two fundamental aspects of the characteristics of red wines, as well as advances in knowledge of the chemical and physical phenomena that characterize phenolic substance evolution and the actions that can be used to stabilize colorant matter Seminar presented at Enoforum 2011, Arezzo
Published on 02/11/2011
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