Work

Innovative red winemaking strategy: biosurfactant-assisted extraction and stabilization of phenolic compounds

Year: 2024

Type: conference-paper

Abstract: The color is the first attribute perceived by consumers and a major factor determining the quality of red wines. This depends mainly on the content of grape anthocyanins and their extraction into the juice/wine during winemaking. Furthermore, these compounds can undergo reactions that influence the chemical and sensory characteristics of the wine. Monomeric forms are prone to oxidation and adsorption on solid parts.

DOI: 10.58233/exuoryup

Authors: Susana Rio Segade, Giulia Scalzini, Vasileios Englezos, Alejandro López-Prieto, Maria Alessandra Paissoni, Simone Giacosa, Luca Rolle, Benita Pérez Cid, Ana Belén Moldes, José Manuel Cruz

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Funders: European Commission, Agencia Estatal de Investigación

Awards: G1175115578, G2262748287, G2550080368, G2601397997, G300979063, G3480869486, G3681454997, G4042783231, G425668148, G5080475149

OpenAlex ID: W4407533542

FWCI:

Cites:

Cited by:

Related to: 10