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Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/42800
DC FieldValueLanguage
dc.contributor.authorColetta, Cosimoit
dc.contributor.authorBotondi, Rinaldoit
dc.contributor.authorForniti, Robertoit
dc.contributor.authorBaccelloni, Simoneit
dc.contributor.authorBellincontro, Andreait
dc.contributor.authorMencarelli, Fabioit
dc.date.accessioned2021-02-12T11:36:56Z-
dc.date.available2021-02-12T11:36:56Z-
dc.date.issued2019it
dc.identifier.issn0022-5142it
dc.identifier.urihttp://hdl.handle.net/2067/42800-
dc.description.abstractIn 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.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.titleAlternating temperature in postharvest cooling treatment of 'Fiano' and 'Falanghina' grapes affects cell wall enzyme rate, berry softening and polyphenolsit
dc.typearticle*
dc.identifier.doi10.1002/jsfa.9529it
dc.identifier.pmid30537182it
dc.identifier.scopus2-s2.0-85060679681it
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85060679681it
dc.relation.journalJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREit
dc.relation.firstpage3142-3148it
dc.relation.lastpage3148it
dc.relation.volume99it
dc.relation.issue6it
dc.contributor.countryITAit
dc.type.refereeREF_1it
dc.type.miur262*
item.fulltextWith Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextrestricted-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn0022-5142-
crisitem.journal.anceE094743-
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