Partitioning of potassium during commercial-scale red wine fermentations and model wine extractions
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چکیده
• Potassium plays an important role in winemaking, and excessive K from skins is thought to cause high pH in red wines. Two parameters known to impact final K concentration in wine are pomace contact time and ethanol concentration. The goal of this study was to evaluate the effect of these two parameters on the extraction of K during commercial fermentations. The authors also tried to elucidate the type of tissue (skin, pulp, seed) that contributes the most K.
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تاریخ انتشار 2010