Foods, Volume 7, Issue 7 (July 2018) – 21 articles
Cover Story (view full-size image): The effects of different cryomaceration temperatures on the polyphenol content during the wine making process of Chardonnay grapes were evaluated. Cryomaceration was conducted using a system that rapidly cooled mashed grapes by direct injection of liquid CO2. Furthermore, to better understand the cryomaceration process performed at different temperatures, a numerical simulation was set up to evaluate the distribution of the temperatures during the process. The results showed that the highest content of polyphenolic compounds was obtained by performing cryomaceration at 6°C allowing, in this way, to determine the best temperature range for the maceration to improve the polyphenol content in Chardonnay wine. A further reduction in temperature did not improve the extraction of polyphenols and only produced a waste of energy. View this paper
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