Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO(2)) as an alternative method for wine preservation and production of low-SO(2) wines. In the first phase of the study, low-SO(2,) young red and white wines were press...

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Detalles Bibliográficos
Autores principales: Lukić, Katarina, Ćurko, Natka, Tomašević, Marina, Kovačević Ganić, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466237/
https://www.ncbi.nlm.nih.gov/pubmed/32752199
http://dx.doi.org/10.3390/foods9081034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466237/
https://www.ncbi.nlm.nih.gov/pubmed/32752199
http://dx.doi.org/10.3390/foods9081034

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