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Non-invasive quantification of phenolic content during red wine fermentations

Jose Luis Aleixandre-Tudo, University of Stellenbosch (South Africa)

Non-invasive quantification of phenolic content during red wine fermentations

Phenolic compounds are responsible for the main quality attributes of red wines, and phenolic analysis is still time consuming and difficult to perform for most of the wineries. José Luis Aleixandre-Tudo from the University of Stellenbosch in his research entitled "Non-invasive quantification of phenolic content during red wine fermentations" will show how the use of the fluorescence properties of phenolic compounds can help quantify phenolic content non-invasively from a fermentation tank to provide phenolic data in real time and without sampling.

Video of the seminar held during Enoforum Italia 2021 (18-20 May 2021)

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Published on 04/04/2022
Item available in italiano francais
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  • VIDEO SEMINAR (Jose Luis ALEIXANDRE-TUDO, streaming 18 minuti)
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