In recent years, huge efforts have been done to innovate the winemaking procedures especially for the production of white wines. The processing of white grapes and must under reductive/hyper-reductive conditions is a promising innovative winemaking technology. The sensory profile of the wines can be significantly enriched; however, it would be also interesting to improve the nutritional quality of the wine, meaning a higher intake of antioxidants, such as biophenolics.
Impact of low-oxygen processing techniques on the quality of white wines / Boselli, Emanuele; Pacetti, Deborah; Falcone, Pasquale Massimiliano; Balzano, Michele; Frega, Natale Giuseppe. - ELETTRONICO. - (2014), pp. 11-12. (Intervento presentato al convegno 19th Conference of young researchers - Section of Polish Society of Food Technologists - 3rd International Conference tenutosi a Warsaw, Poland nel 7-9 May 2014).
Impact of low-oxygen processing techniques on the quality of white wines
BOSELLI, EMANUELE;PACETTI, Deborah;FALCONE, Pasquale Massimiliano;BALZANO, MICHELE;FREGA, Natale Giuseppe
2014-01-01
Abstract
In recent years, huge efforts have been done to innovate the winemaking procedures especially for the production of white wines. The processing of white grapes and must under reductive/hyper-reductive conditions is a promising innovative winemaking technology. The sensory profile of the wines can be significantly enriched; however, it would be also interesting to improve the nutritional quality of the wine, meaning a higher intake of antioxidants, such as biophenolics.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
