Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. W...

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Detalles Bibliográficos
Autores principales: Arcena, Mylene Ross, Leong, Sze Ying, Hochberg, Martin, Sack, Martin, Mueller, Georg, Sigler, Juergen, Silcock, Patrick, Kebede, Biniam, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231071/
https://www.ncbi.nlm.nih.gov/pubmed/32268596
http://dx.doi.org/10.3390/foods9040443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231071/
https://www.ncbi.nlm.nih.gov/pubmed/32268596
http://dx.doi.org/10.3390/foods9040443

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