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L’effetto della temperatura di conservazione delle uve sugli acidi organici dei vini MCC

L’effetto della temperatura di conservazione delle uve sugli acidi organici dei vini MCC

Boredi Silas Chidi / Nqabakazi Zovuyo Notshokovu

48,30 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2023
Materia
Botánica y ciencias de las plantas
ISBN:
9786205628133
48,30 €
IVA incluido
Disponible

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Sobre IBD

Il libro si concentra sull’influenza della temperatura di conservazione delle uve sul consumo/produzione di tre acidi derivati dall’uva (acido tartarico, malico e citrico) e dell’acido piruvico, prodotto durante il processo di fermentazione. Si tratta del primo studio che ha analizzato in modo olistico l’impatto della temperatura di conservazione delle uve sui profili degli acidi organici dei vini MCC prodotti da due produttori climaticamente diversi. Questi acidi organici hanno attributi sensoriali che vanno dal fresco, all’acido, al metallico.

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