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- Benucci, Ilaria, et al. Show all 7 Authors
- Food research international 2018 v.107 pp. 257-266
- Metschnikowia; anthocyanins; color; enzymatic treatment; inoculum; maceration; red wines
- ... Two different Metschnikowia strains (M. pulcherrima MP 346 or M. fructicola MF 98-3) were applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance the properties and stability of Sangiovese wine color. During the 2014 and 2015 vintages a total of eight wines were produced with 24 h of cold maceration (PCM 24 h) or 72 h (PCM 72 h), respectively. PCM was carried ...