Effects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine

dc.creatorMuñoz, O.
dc.creatorSepúlveda, M.
dc.creatorSchwartz, M.
dc.date.accessioned2019-01-29T17:57:04Z
dc.date.available2019-01-29T17:57:04Z
dc.date.created2019-01-29T17:57:04Z
dc.date.issued2004
dc.identifierFood Chemistry, Volumen 87, Issue 4, 2018, Pages 487-490
dc.identifier03088146
dc.identifier10.1016/j.foodchem.2003.12.024
dc.identifierhttps://repositorio.uchile.cl/handle/2250/163921
dc.description.abstractThe preparation of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other compounds which are bound in plant cells and can be faster released by the action of pectic enzymes; shorten the time of maceration, setting, and filtration. The main objective of the present study was to investigate the enzymatic extraction of anthocyanic pigments from the residue remaining after the vinification process of three varieties of Vitis vinifera from Central Chile. The best results of extraction of anthocyanins can be obtained with Vinozym EC using skin grape Ribier after 2 h of treatment. © 2004 Elsevier Ltd. All rights reserved.
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceFood Chemistry
dc.subjectAnthocyanins
dc.subjectEnzymatic treatment
dc.subjectGrape pomace
dc.titleEffects of enzymatic treatment on anthocyanic pigments from grapes skin from chilean wine
dc.typeArtículo de revista


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