Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

Detalhes bibliográficos
Autores: Muñoz García, Raquel, Oliver-Simancas, Rodrigo, Arévalo Villena, María [0000-0001-8224-7637], Martínez-Lapuente, Leticia [0000-0001-7064-8257], Ayestarán, Belén [0000-0002-2903-1332], Marchante-Cuevas, Lourdes, Díaz-Maroto, María Consuelo [0000-0002-1219-0927], Pérez-Coello, María Soledad [0000-0002-4929-5327]
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Universidad de La Rioja (UR)
Repositorio:RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:oai:portal.dialnet.es:doc/63950bcb37f90f20be7baf82
Acesso em linha:https://investigacion.unirioja.es/documentos/63950bcb37f90f20be7baf82
Access Level:acceso abierto
Palavra-chave:amino acids
grape yeasts
microwave maceration
polysaccharides
red wine
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spelling Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red WinesMuñoz García, RaquelOliver-Simancas, RodrigoArévalo Villena, María [0000-0001-8224-7637]Martínez-Lapuente, Leticia [0000-0001-7064-8257]Ayestarán, Belén [0000-0002-2903-1332]Marchante-Cuevas, LourdesDíaz-Maroto, María Consuelo [0000-0002-1219-0927]Pérez-Coello, María Soledad [0000-0002-4929-5327]amino acidsgrape yeastsmicrowave macerationpolysaccharidesred wineMDPI2022info:eu-repo/semantics/articleSubtype: Articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://investigacion.unirioja.es/documentos/63950bcb37f90f20be7baf82reponame:RIUR. Repositorio Institucional de la Universidad de La Riojainstname:Universidad de La Rioja (UR)Inglésinfo:eu-repo/semantics/altIdentifier/doi/10.3390/MOLECULES27093018info:eu-repo/semantics/altIdentifier/pmid/35566365info:eu-repo/semantics/altIdentifier/eissn/1420-3049Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines, 2022, vol. 27, núm. 9info:eu-repo/semantics/openAccessoai:portal.dialnet.es:doc/63950bcb37f90f20be7baf822026-06-14T12:47:17Z
dc.title.none.fl_str_mv Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
title Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
spellingShingle Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
Muñoz García, Raquel
amino acids
grape yeasts
microwave maceration
polysaccharides
red wine
title_short Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
title_full Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
title_fullStr Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
title_full_unstemmed Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
title_sort Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
dc.creator.none.fl_str_mv Muñoz García, Raquel
Oliver-Simancas, Rodrigo
Arévalo Villena, María [0000-0001-8224-7637]
Martínez-Lapuente, Leticia [0000-0001-7064-8257]
Ayestarán, Belén [0000-0002-2903-1332]
Marchante-Cuevas, Lourdes
Díaz-Maroto, María Consuelo [0000-0002-1219-0927]
Pérez-Coello, María Soledad [0000-0002-4929-5327]
author Muñoz García, Raquel
author_facet Muñoz García, Raquel
Oliver-Simancas, Rodrigo
Arévalo Villena, María [0000-0001-8224-7637]
Martínez-Lapuente, Leticia [0000-0001-7064-8257]
Ayestarán, Belén [0000-0002-2903-1332]
Marchante-Cuevas, Lourdes
Díaz-Maroto, María Consuelo [0000-0002-1219-0927]
Pérez-Coello, María Soledad [0000-0002-4929-5327]
author_role author
author2 Oliver-Simancas, Rodrigo
Arévalo Villena, María [0000-0001-8224-7637]
Martínez-Lapuente, Leticia [0000-0001-7064-8257]
Ayestarán, Belén [0000-0002-2903-1332]
Marchante-Cuevas, Lourdes
Díaz-Maroto, María Consuelo [0000-0002-1219-0927]
Pérez-Coello, María Soledad [0000-0002-4929-5327]
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv amino acids
grape yeasts
microwave maceration
polysaccharides
red wine
topic amino acids
grape yeasts
microwave maceration
polysaccharides
red wine
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
Subtype: Article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://investigacion.unirioja.es/documentos/63950bcb37f90f20be7baf82
url https://investigacion.unirioja.es/documentos/63950bcb37f90f20be7baf82
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/MOLECULES27093018
info:eu-repo/semantics/altIdentifier/pmid/35566365
info:eu-repo/semantics/altIdentifier/eissn/1420-3049
Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines, 2022, vol. 27, núm. 9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:RIUR. Repositorio Institucional de la Universidad de La Rioja
instname:Universidad de La Rioja (UR)
instname_str Universidad de La Rioja (UR)
reponame_str RIUR. Repositorio Institucional de la Universidad de La Rioja
collection RIUR. Repositorio Institucional de la Universidad de La Rioja
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422058168909824
score 15,301603

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