Red winemaking is based on the simultaneous occurrence of the alcoholic fermentation, making ethanol out of must sugars, and of the extraction of several compounds from pomace which grant the final product much of its sensory character. The relevant equipment and operation have been devised and refined through experience in order to optimise the many aspects of the consumer satisfaction target. This work is aimed at developing a simplified model taking into account the interaction between the conversion of must sugars to ethanol and the diffusion of anthocyanins from pomace into the must.
Simultaneous Biochemical and Extractive Modelling of Macerative Winemaking / Bravi, Marco; FARAGLIA A., R; Verdone, Nicola. - STAMPA. - (2004). (Intervento presentato al convegno Nuove frontiere di applicazione delle metodologie dell'ingegneria chimica. Convegno GRICU (Gruppo di Ricercatori di Ingegneria Chimica dell'Università) tenutosi a Ischia (NA) nel 12-15 settembre 2004).
Simultaneous Biochemical and Extractive Modelling of Macerative Winemaking
BRAVI, Marco;VERDONE, Nicola
2004
Abstract
Red winemaking is based on the simultaneous occurrence of the alcoholic fermentation, making ethanol out of must sugars, and of the extraction of several compounds from pomace which grant the final product much of its sensory character. The relevant equipment and operation have been devised and refined through experience in order to optimise the many aspects of the consumer satisfaction target. This work is aimed at developing a simplified model taking into account the interaction between the conversion of must sugars to ethanol and the diffusion of anthocyanins from pomace into the must.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
