Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels

The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bott...

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Detalles Bibliográficos
Autores principales: Maza, Marcos Andrés, Martínez, Juan Manuel, Cebrián, Guillermo, Sánchez-Gimeno, Ana Cristina, Camargo, Alejandra, Álvarez, Ignacio, Raso, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278698/
https://www.ncbi.nlm.nih.gov/pubmed/32365897
http://dx.doi.org/10.3390/foods9050542

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278698/
https://www.ncbi.nlm.nih.gov/pubmed/32365897
http://dx.doi.org/10.3390/foods9050542

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