Use of Dehydrated Waste Grape Skins as a Natural Additive for Producing Rosé Wines: Study of Extraction Conditions and Evolution-Reference-Cited by-同舟云学术

Use of Dehydrated Waste Grape Skins as a Natural Additive for Producing Rosé Wines: Study of Extraction Conditions and Evolution

Published:2011-10-03 Issue:20 Volume:59 Page:10976-10986
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pedroza Miguel Angel¹,Carmona Manuel²,Salinas Maria Rosario¹,Zalacain Amaya¹

Affiliation:

1. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, s/n, E02071, Albacete, Spain

2. Albacete Science and Technology Park Foundation, Universidad de Castilla La Mancha, E-02071 Albacete, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf202626v

Reference38 articles.

1. Parliament, E., Directive 2008/98/EC of the European Parliament and of the Council on Waste and Repealing Certain Directives. InOfficial Journal of the European Union, 2008, L-312,3−4.

2. FAOSTAT. Food and Agricultural Commodities Production-2008 World Top Production-Grapes.http://faostat.fao.org/site/339/default.aspx(10-03-2011).

3. Viñedo-Uva: Análisis provincial del destino de la producción. In Anuario de Estadística, Ministerio de Medio Ambiente y Medio Rural y Marino: 2009; Vol.20.11.6. (http://www.marm.es/es/estadistica/temas/anuario-de-estadistica/2008/default.aspx).

4. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

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