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Influence of berry ripeness on seed tannins extraction in wine
- Source :
- Food Chemistry, Food Chemistry, Elsevier, 2020, 315, pp.1-8. ⟨10.1016/j.foodchem.2020.126307⟩
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- International audience; The extraction of seed and skin tannins in wine has been investigated at three different grape maturity stages. For that, the tannins content and composition of seeds and skins at three different maturity stages were characterized. After that, an original approach of nanovinification was conducted. At each maturity stages, three winemaking modalities have been produced: (i) a control modality, (ii) a seed modality made of exclusively with seed and (iii) a skin modality made of exclusively with skins. The aim of this work is to describe and explain the seed tannins kinetics release in wine but also the impact of grape maturity on seed tannins extractability. For that, the evolution of seed and wine tannins content have been followed during the winemaking, from alcoholic fermentation to post-fermentative maceration.
- Subjects :
- [SDV]Life Sciences [q-bio]
Wine
Berry
extractability
Ethanol fermentation
Biology
Ripeness
01 natural sciences
Analytical Chemistry
0404 agricultural biotechnology
Maceration (wine)
skins
Vitis
Vitis vinifera
Winemaking
Plant Extracts
010401 analytical chemistry
food and beverages
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
Horticulture
Fruit
Fermentation
Seeds
Tannins
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 315
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....c2c3386d6ae9bb2b56ff059b5c7cbe9f