Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions.

Setford, Patrick C; Jeffery, David W; Grbin, Paul R; Muhlack, Richard A

Setford, Patrick C; Jeffery, David W; Grbin, Paul R; Muhlack, Richard A.

Afiliación

Setford PC; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. patrick.setford@adelaide.edu.au.
Jeffery DW; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. david.jeffery@adelaide.edu.au.
Grbin PR; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. paul.grbin@adelaide.edu.au.
Muhlack RA; Department of Wine and Food Science, School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond SA 5064, Australia. richard.muhlack@adelaide.edu.au.

Molecules ; 24(1)2018 Dec 26.

Article en En | MEDLINE | ID: mdl-30587796

Asunto(s)

Antocianinas/química; Antocianinas/aislamiento & purificación; Convección; Fermentación; Vitis/química; Algoritmos; Fraccionamiento Químico; Simulación por Computador; Modelos Teóricos; Vino/análisis

Palabras clave

anthocyanin; diffusion; mass transfer; phenolic extraction; process modelling; wine colour

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Convección / Vitis / Fermentación / Antocianinas Tipo de estudio: Prognostic_studies Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2018 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Suiza

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google