Strategies for Increasing the Release of Pigments in Red Wine
The perception of wine’s quality is directly influenced by its color. Anthocyanin molecules are responsible for imparting color to red wines. They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and f...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@CalPoly
2017
|
| Subjects: | |
| Online Access: | https://digitalcommons.calpoly.edu/theses/1821 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=3041&context=theses |