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Vit.En. - Polisaccaridi e qualità dei vini

Vit.En

Polisaccaridi e qualità dei vini

di Giuseppe Parodi.

I moderni parametri di valutazione dei vini hanno favorito il valorizzare una gamma di composti aromatici denominati polisaccaridi. Questi favoriscono la stabilità proteica, quella tartarica e presentano effetti positivi sui tioli volatili. L'articolo illustra come favorirne l'estrazione e l'esaltazione.