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...

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Principais autores:	Sanghoon Lee, Changgook Lee, Hyunhee Jeong, Sejun Kim, Eok Kyun Lee, Alan J. Buglass
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2026-01-01
Series:	ChemEngineering
Assuntos:	HS-SPME-GC/MS infrared waves red wine aroma/flavor
Acceso en liña:	https://www.mdpi.com/2305-7084/10/2/18
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