Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
•Adding overripe seeds at post-fermentative stages modulated the copigmentation equilibria.•Differential Tristimulus Colorimetry assessed the improving effects on the wine color.•Double addition of seeds led to higher-stable wine color, darker, more vivid and bluish-hues. With the purpose of modulat...
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Published in | Food chemistry Vol. 272; pp. 329 - 336 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
30.01.2019
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Subjects | |
Online Access | Get full text |
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