Please use this identifier to cite or link to this item: 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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