Implementation of an innovative technique to improve Sauvignon Blanc wine quality

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Abstract

The purpose of the study was to compare two different pressing systems of Sauvignon Blanc grapes using an innovative wine press manufactured by Puleo Srl Company (Marsala, Italy). Grape pressing is a very important step in the winemaking process as it may promote the presence and/or absence of enzyme processes on the must, leading to the creation of different products in terms of chemical composition from the same grapes. Chemical composition of must firstly and wine after, obtained from the two pressing mode, was analysed in first instance with PCA method.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBook of short Papers SIS 2018
Numero di pagine6
Stato di pubblicazionePublished - 2018

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