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http://hdl.handle.net/2067/42800
Title: | Alternating temperature in postharvest cooling treatment of 'Fiano' and 'Falanghina' grapes affects cell wall enzyme rate, berry softening and polyphenols | Authors: | Coletta, Cosimo Botondi, Rinaldo Forniti, Roberto Baccelloni, Simone Bellincontro, Andrea Mencarelli, Fabio |
Journal: | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | Issue Date: | 2019 | Abstract: | In wine production, temperature control is important and cooling techniques are frequently used to cool down grape must. Grape compound extraction is facilitated by enzymatic cell wall disassembly. Accordingly, our hypothesis is that the use of an alternating temperature could favor enzyme activity and thus berry compound extraction. |
URI: | http://hdl.handle.net/2067/42800 | ISSN: | 0022-5142 | DOI: | 10.1002/jsfa.9529 | Rights: | CC0 1.0 Universal |
Appears in Collections: | A1. Articolo in rivista |
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