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酿酒工程酿酒技术外文文献Emerging technology to develop novel red winemaking practices_ An overview.pdf 16页

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Innovative Food Science and Emerging Technologies 38 (2016) 41–56 Contents lists available at ScienceDirect Innovative Food Science and Emerging Technologies journal homepage: www. elsevi er. com/ locate/ ifset Emerging technology to develop novel red winemaking practices: An overview☆ Maria Lisa Clodoveo a, Tiziana Dipalmo a,, Carlo Giuseppe Rizzello d, Filomena Corbo c, Pasquale Crupi a,b a Department of Agro-Environmental and Territorial Sciences, University Of Bari, Via Amendola 165/A, 70126 Bari, Italy b Consiglio per la Ricerca in Agricoltura e l'analisi dell'economia agraria (CREA) - Unità di ricerca per l'uva da tavola e la vitivinicoltura in ambiente mediterraneo, Via Casamassima 148, 70010 Turi, BA), Italy c Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy d Department of Soil, Plant, and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy a r t i c l e i n f o a b s t r a c t Article history: Nowadays, making modications to traditional practices and/or adopting novel processing technologies is of Received 6 April 2015 great interest in order to fulll consumers expectations towards food products characterized by convenience, va- Received in revised form 25 August 2016 riety, adequate shelf-life and caloric content, healthy properties, reasonable cost, and environmental sustainabil- Accepted 30 August 2016 ity. In this perspective, the role of emerging technologies in winemaking is addressed towards reduced


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