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CyTA - Journal of Food Volume 10, 2012 - Issue 3
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Articles

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

Deshidratación térmica de hollejos de uva: potencial liberación en el vino de color, compuestos fenólicos y aroma

Miguel A. Pedroza Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, Albacete, s/n, E02071, Spain
,
Manuel Carmona Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, Albacete, s/n, E02071, Spain; Albacete Science & Technology Park Foundation, Universidad de Castilla La Mancha, Albacete, E-02071, Spain
,
Francisco Pardo Bodega San Isidro, Carretera de Murcia s/n, Jumilla, 30520, Murcia, Spain
,
M. Rosario Salinas Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, Albacete, s/n, E02071, Spain
&
Amaya Zalacain Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, Albacete, s/n, E02071, SpainCorrespondence[email protected]
Pages 225-234 | Received 05 Jul 2011, Accepted 15 Oct 2011, Published online: 23 Feb 2012

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