Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These differences were maintained from the moment of pressing (end...

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Bibliographic Details
Main Authors: Leticia Martínez-Lapuente, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Belén Ayestarán
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
red winemaking
monosaccharides
polysaccharide families
cavitation process
pomace contact times
Online Access:https://www.mdpi.com/1420-3049/26/15/4452

Internet

https://www.mdpi.com/1420-3049/26/15/4452

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