Beverages, Vol. 6, Pages 34: Preliminary Study of the Effects of Pulsed Electric Field (PEF) Treatments in Wines Obtained from Early-Harvested Sangiovese Grapes Beverages doi: 10.3390/beverages6020034 Authors: Arianna Ricci Giuseppina Paola Parpinello Beatrice Anna Banfi Federico Olivi Andrea Versari In this experiment, the effect of pulsed electric field (PEF) technology on the extractability of anthocyanins and polyphenols in early-harvested Sangiovese red grapes (16.9°Bx...
Mon May 18, 2020 03:00
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