A Preliminary Investigation into the Influence of Low-Intensity Natural Mid-Infrared and Far-Infrared/Near-Microwave Emissions on the Aroma and Flavor of a Young Dry Red Wine

Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the wine headspace (vapor), as shown by headspace...

Descripción completa

Detalles Bibliográficos

Autores principales:	Sanghoon Lee, Changgook Lee, Hyunhee Jeong, Sejun Kim, Eok Kyun Lee, Alan J. Buglass
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2026-01-01
Colección:	ChemEngineering
Materias:	HS-SPME-GC/MS infrared waves red wine aroma/flavor
Acceso en línea:	https://www.mdpi.com/2305-7084/10/2/18
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!