Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

Modelling the Mass Transfer Process of Malvidin-3-Glucoside during Simulated Extraction from Fresh Grape Solids under Wine-Like Conditions

Extraction of grape components is a key consideration for red winemaking. The impact of changing process variables on mass transfer properties of anthocyanins from fresh pre-fermentative red grape solids under forced convective conditions was explored using the dominant red grape anthocyanin, malvid...

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Bibliographic Details
Main Authors: Patrick C. Setford, David W. Jeffery, Paul R. Grbin, Richard A. Muhlack
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Molecules
Subjects:
phenolic extraction
diffusion
anthocyanin
process modelling
wine colour
mass transfer
Online Access:http://www.mdpi.com/1420-3049/23/9/2159

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