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- Title
PRELIMINARY STUDY ON A COOLING PRACTICE OF GRAPE POMACE DURING STORAGE ON AN INDUSTRIAL SCALE.
- Authors
Da Porto, C.; Cortella, G.; Freschet, G.
- Abstract
This study reports an estimation of the energy balance performed on vertical closed stainless steel containers (capacity 500 m³) filled with pomace cooled by dripping wine at 0° and 4°C during storage. A comparison between the volatile composition of grappa low-wines at about 20% v/v ethanol obtained by distilling grape pomace stored for 3 months in stainless steel containers and in a plastic container is also reported. Refrigeration at 0°C removed about 37% of the heat released in alcoholic fermentation, thus reducing the average grape pomace temperature increase from 11° to 6.5°C, while refrigeration at +4°C removed about 30% of the heat released reducing the average grape pomace temperature increase from 11° to 7.7°C. The cooling practice applied to the steel containers as well as storage in the plastic container resulted in lower concentrations of methanol, higher alcohols and short-chain ethyl esters in comparison to the volatile composition of grappa low wines from pomace stored in steel containers without refrigeration.
- Subjects
GRAPES; CONTAINERS; WINES; ALCOHOLS (Chemical class); FERMENTATION; MATERIALS handling
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 1, p87
- ISSN
1120-1770
- Publication type
Article