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BIOPROCESSES IN SCIENCE AND TECHNOLOGY

Name: BIOPROCESSES IN SCIENCE AND TECHNOLOGY
Brand: LAP LAMBERT Academic Publishing
SKU: 9786203854053
Price: 19007 HUF
Availability: InStock

Szerző: Xavier Caldera, Christopher Charles

Nyelv:

Kötés: Puha kötésű

Kiadó: LAP LAMBERT Academic Publishing

Elérhetőség: Beszállítói készleten

Küldés 5-8 napon belül

19 007 Ft

The study of contact times and astringency in red wines is unprecedented in Venezuelan oenology, whi...

Információk a könyvről

Szerző

Xavier Caldera, Christopher Charles

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2024

oldal

116

EAN

9786203854053

ISBN

6203854050

Enbook ID

47127966

Kiadó

LAP LAMBERT Academic Publishing

Súly

191

Méretek

150 x 220 x 7

Teljes leírás

The study of contact times and astringency in red wines is unprecedented in Venezuelan oenology, which makes this research unique and a significant challenge, offering a valuable contribution to future studies and representing an innovative step in scientific research. The maceration process involves keeping the grape must in contact with the grape skins to extract color, aroma, and other components. This is one of the most critical phases in the winemaking process, since it determines the sensory quality of the final product. This innovative scientific research was to determine the optimal contact time between the must and the grapes to produce a low-astringency wine from the Tempranillo red grape variety to appeal to a broader audience. The most critical analyzes involved the determination of phenolic compounds, such as Total Polyphenol Index (TPI), Folin-Ciocalteu Index (FCI), and total tannin content. These analyzes help estimate the level of astringency in red wines, followed by a professional tasting to evaluate the astringency through sensory analysis. Therefore, this study combines objective (physicochemical) and subjective (sensory) analyses.