| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542621 | Food Chemistry | 2013 | 13 Pages |
Abstract
⺠Direct use of dehydrated waste grape skins (DWGS) into wine. ⺠Tailor made mixtures of DWGS improves wine colour loss in a 31% before bottling. ⺠(E)-resveratrol and catechins were significantly released by all types of DWGS. ⺠DWGS allowed preventing significant loss of phenolic compounds occurring during storage. ⺠Wine aroma composition is not highly improved by the addition of DWGS.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Miguel Angel Pedroza, Manuel Carmona, Gonzalo Luis Alonso, Maria Rosario Salinas, Amaya Zalacain,