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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |