Please use this identifier to cite or link to this item:
|Title:||Syrah grape skin extraction for bio active compounds|
Papoti, Vassiliki T.
|Subjects LC:||Grapes - Varieties|
Cardiff Metropolitan University
|Abstract:||There are several processing steps for wine production which are briefly described as follows. Initially, the grapes are left to ripen in the vineyard until the appropriate sugar content, which is about 18% or more, is reached, as well as the appropriate level of acidity. The thousands of grape varieties developed, for Vitis vinifera alone, are about 5,000, varying in characteristics such as color, size and shape of the fruit, juice composition (including taste), ripening time, and durability in diseases. They thrive on a wide range of climatic conditions and undergo different treatments for wine production. The wine production has been around for thousands of years. It is not only an art but also a science. The wine production is a natural process that requires minimal human intervention, but each winemaker guides the process through different techniques. In general, there are five basic stages of the wine production process: harvesting, crushing and pressing, fermentation, clarification, ripening and bottling. Wine producers usually follow these five steps, but they add variations and divergences along the way to make their wine unique. Finally, the wine begins to "live", that is, it is "born" the moment the grape is transformed into must and then into wine through alcoholic fermentation. It spends his "childhood" in the next phase, which is still new, cloudy and raw, to live his "youth", where he becomes clearer and brighter with all those fresh aromas of grapes, but also the fermentation that for some wines are truly unique. For this project, peels and stalks of the grapes were used mixed with three different solvents of water, ethanol and water/ethanol mixture, and then an ultrasound device was used to process them. The results showed the beneficial effects that can be accomplished.|
|Description:||Includes bibliographical references, charts, and photographs.|
BSc in Food Science and Technology
|Publication Status:||Not published|
|Restrictions:||All rights reserved|
Attribution-NonCommercial 4.0 International
|Appears in Collections:||Dissertations |
Files in This Item:
There are no files associated with this item.
This item is licensed under a Creative Commons License