Memorias de investigación
Ponencias en congresos:
Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
Año:2017
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Vermouth is a wine derivative fortified and flavored with botanicals (Fig. 1) [1]. Traditionally, red vermouth is pigmented with caramel. We used natural grape anthocyanins to improve the color and, at the same time, increase flavonoid contents, molecules with positive repercussion on health. The anthocyanins were extracted from grape skins using acidified water as solvent and physically assisted by ultrasounds. Commercial anthocyanins extracts from grape by-products were also used to improve vermouth color. Vermouths were aged using yeast lees biomass and also using chips from different types of woods: ?palo rojo?, cherry, cedar, oak and ebony. During 3 months.
Internacional
Si
Nombre congreso
40th World Congress of Vine and Wine. OIV 2017
Tipo de participación
970
Lugar del congreso
Sofía, Bulgaria
Revisores
Si
ISBN o ISSN
979-10-91799-76-8
DOI
Fecha inicio congreso
29/05/2017
Fecha fin congreso
02/06/2017
Desde la página
403
Hasta la página
404
Título de las actas
Proceedings of the 40th World Congress of Vine and Wine
Esta actividad pertenece a memorias de investigación
Participantes
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
  • Departamento: Biotecnología - Biología Vegetal