Partial characterization of Vitis vinifera grapes var ancellotta

被引：0

作者：

Durante, MJ ^{[1
]}

Pifferi, PG ^{[1
]}

Spagna, G ^{[1
]}

Gilioli, E ^{[1
]}

机构：

[1] UNIV BOLOGNA,INTERDEPT CTR BIOTECHNOL,SPECIALIZAT SCH FOOD CHEM & TECHNOL,I-40136 BOLOGNA,ITALY

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1995年 / 28卷 / 06期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Freezing point depression and some physical characteristics of Vitis vinifera grapes var. Ancellotta were investigated after two different post-harvest treatments of samples (slow air-freezing at -18 degrees C and storage at 2 degrees C in N-2 atmosphere). The measured acinus mean weight and diameter relative weight composition of a cluster and total soluble solids content differed slightly from those of fresh grapes The observed freezing point depression values for treated grapes and grape juice were smaller than the respective calculated data. The differences were characterized by alteration in soluble solids composition due to the treatments, which decreased solute-solvent interactions. (C) 1995 Academic Press Limited

引用

页码：635 / 637

页数：3

共 14 条

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