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Effect of Microwave Maceration and SO(2) Free Vinification on Volatile Composition of Red Wines
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO(2). The volatile compounds were extracted by solid phase...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8224603/ https://ncbi.nlm.nih.gov/pubmed/34067426 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061164 |
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