Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine

Ultrasound combined with low temperature treatment is a new food processing technology. In this study, low temperature, three ultrasound power levels, and their combinations were adopted in the must before fermentation to study their effects on Merlot red wine. The results showed that ultrasound com...

Descripción completa

Detalles Bibliográficos
Autores principales: Xie, Qi, Tang, Yurou, Wu, Xueyan, Luo, Qingyan, Zhang, Wentong, Liu, Hanyang, Fang, Yulin, Yue, Xiaofeng, Ju, Yanlun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10585341/
https://www.ncbi.nlm.nih.gov/pubmed/37837708
http://dx.doi.org/10.1016/j.ultsonch.2023.106636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10585341/
https://www.ncbi.nlm.nih.gov/pubmed/37837708
http://dx.doi.org/10.1016/j.ultsonch.2023.106636

Ejemplares similares