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Updated: May 15, 2025

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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红葡萄酒制造中的基预算:化温度和时间的影响

Lorenzo Ferrero1, Sofia Beria D'Argentina1, Maria Alessandra Paissoni2

  • 1Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.

Food chemistry
|April 10, 2025
PubMed
概括

化温度和持续时间显著影响"内比奥洛"葡萄酒的基,影响了素提取和降解. 较高的温度和较长的磨时间会降低最终的葡萄酒安托西亚宁水平,而三替代的安托西亚宁在较低的温度下更好地保存.

关键词:
安托西亚尼平衡的平衡扩展性化 (Extended Maceration) 是一种延伸性化.在HPLC中使用HPLC.红葡萄酒 红葡萄酒葡萄葡萄L.葡萄葡萄L.葡萄L.葡萄L.葡萄L.葡萄L.葡萄

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