Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurfactant extract was evaluated as a solubilizing and stabilizin...

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Bibliographic Details
Main Authors: Giulia Scalzini, Alejandro López-Prieto, Maria A. Paissoni, Vasileios Englezos, Simone Giacosa, Luca Rolle, Vincenzo Gerbi, Susana Río Segade, Benita Pérez Cid, Ana B. Moldes, Jose M. Cruz
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
wine grapes
biosurfactant
exogenous tannins
colour properties
anthocyanin composition
skin maceration
Online Access:https://www.mdpi.com/2304-8158/9/12/1747

Internet

https://www.mdpi.com/2304-8158/9/12/1747

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