Caractéristiques de pectines de marcs de raisins provenant d'essais comparatifs de vinification en rouge
The pectins extracted in a hot acid medium (pH 1,4 at 70 °C for 4 hours) from Carignan pomace washed in hot water (75 °C, 30 mn) desceded and pipped stemmed are different according to the vinification methods. in traditional vinifica tion with crushed grapes, there are changes during the fermentatio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1983-12-01
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| Series: | OENO One |
| Online Access: | https://oeno-one.eu/article/view/1768 |