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I bioprocessi nella scienza e nella tecnologia

I bioprocessi nella scienza e nella tecnologia


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About the Book

Lo studio dei tempi di contatto e dell'astringenza nei vini rossi non ha precedenti nell'enologia venezuelana, il che rende questa ricerca unica e una sfida significativa, che offre un contributo prezioso agli studi futuri e rappresenta un passo innovativo nella ricerca scientifica. Il processo di macerazione consiste nel mantenere il mosto d'uva a contatto con le bucce per estrarre colore, aroma e altri componenti. Si tratta di una delle fasi più critiche del processo di vinificazione, poiché determina la qualità sensoriale del prodotto finale. Questa ricerca scientifica innovativa mirava a determinare il tempo di contatto ottimale tra il mosto e l'uva per produrre un vino a bassa astringenza dalla varietà di uva rossa Tempranillo, per rivolgersi a un pubblico più ampio. Le analisi più critiche hanno riguardato la determinazione dei composti fenolici, come l'indice dei polifenoli totali (TPI), l'indice di Folin-Ciocalteu (FCI) e il contenuto totale di tannini. Queste analisi aiutano a stimare il livello di astringenza dei vini rossi, seguite da una degustazione professionale per valutare l'astringenza attraverso l'analisi sensoriale. Pertanto, questo studio combina analisi oggettive (fisico-chimiche) e soggettive (sensoriali).


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Product Details
  • ISBN-13: 9786208533656
  • Publisher: Edizioni Sapienza
  • Publisher Imprint: Edizioni Sapienza
  • Height: 229 mm
  • No of Pages: 112
  • Returnable: N
  • Spine Width: 7 mm
  • Width: 152 mm
  • ISBN-10: 6208533651
  • Publisher Date: 08 Jan 2025
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Returnable: N
  • Weight: 227 gr


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