Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents
2002
Revilla, I. | Gonzalez-SanJose, M.L.
The aim of the present work was to study the effect of both vintage and the use of four types of pectinolytic enzymatic preparations on the quality of red wine using factor analysis. We also studied the evolution of the factors obtained along two years of storage of the wine. The results obtained from the factor analysis revealed that the addition of pectinolytic enzymes enriched the phenolic composition and elicited an improvement in the visual aspect of the wine, which persisted during the storage period considered.
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书目信息
其它主题
Hydrogen-ion concentration; Wine; High pressure liquid
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
MODS