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Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and ...
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
(Taylor & Francis, 2019-11-07)
Acceso abierto
ABSTRACT
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic ...