Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine

This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2024-08-01
Schriftenreihe:	Foods
Schlagworte:	high-hydrostatic-pressure technology Marselan polyphenols volatile aromas flavor profile
Online-Zugang:	https://www.mdpi.com/2304-8158/13/15/2468
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