In this study, ‘Corvina’ grapes were evaluated about their mechanical properties (texture analysis) and phenolic content, starting from fresh grapes and during the controlled withering process using three different temperature-relative humidity conditions. A study has also evaluated the influence of the starting grapes’ mechanical properties on the withering weight loss kinetics.
Titolo: | Influence of the physical characteristics and phenolic content of fresh and dried grapes on the composition and quality of wines |
Autori Riconosciuti: | |
Autori: | S. GIACOSA; L. ROLLE |
Data di pubblicazione: | 2013 |
Abstract: | In this study, ‘Corvina’ grapes were evaluated about their mechanical properties (texture analysis) and phenolic content, starting from fresh grapes and during the controlled withering process using three different temperature-relative humidity conditions. A study has also evaluated the influence of the starting grapes’ mechanical properties on the withering weight loss kinetics. |
Editore: | Padova University Press |
Titolo del libro: | ‘Developments in the Italian PhD research on food science technology and biotechnology’ |
Volume: | - |
Fascicolo: | - |
Pagina iniziale: | 251 |
Pagina finale: | 252 |
Nome del convegno: | 18th Workshop on the ‘Developments in the Italian PhD research on food science technology and biotechnology’ |
Luogo del convegno: | Conegliano (TV) |
Anno del convegno: | 25-27 September 2013 |
ISBN: | 9788897385684 |
Appare nelle tipologie: | 04A-Conference paper in volume |
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