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Bioprocesy w nauce i technologii

Bioprocesy w nauce i technologii

Christopher Charles / José Ferrer / Xavier Caldera

72,22 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786208533663
72,22 €
IVA incluido
Disponible

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Sobre IBD

Badanie czasu kontaktu i cierpkości w czerwonych winach jest bezprecedensowe w wenezuelskiej enologii, co czyni to badanie wyjątkowym i znaczącym wyzwaniem, oferując cenny wkład w przyszłe badania i stanowiąc innowacyjny krok w badaniach naukowych. Proces maceracji polega na utrzymywaniu moszczu winogronowego w kontakcie ze skórkami winogron w celu wydobycia koloru, aromatu i innych składników. Jest to jeden z najbardziej krytycznych etapów procesu produkcji wina, ponieważ decyduje o jakości sensorycznej produktu końcowego. Te innowacyjne badania naukowe miały na celu określenie optymalnego czasu kontaktu moszczu z winogronami, aby wyprodukować wino o niskiej cierpkości z czerwonej odmiany winogron Tempranillo, które będzie atrakcyjne dla szerszego grona odbiorców. Najważniejsze analizy obejmowały oznaczenie związków fenolowych, takich jak całkowity indeks polifenoli (TPI), indeks Folina-Ciocalteu (FCI) i całkowita zawartość tanin. Analizy te pomagają oszacować poziom cierpkości w czerwonych winach, po czym następuje profesjonalna degustacja w celu oceny cierpkości poprzez analizę sensoryczną. Dlatego też niniejsze badanie łączy w sobie analizy obiektywne (fizykochemiczne) i subiektywne (sensoryczne).

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