Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the...

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Detalles Bibliográficos
Autores principales: Oliver Simancas, Rodrigo, Díaz-Maroto, María Consuelo, Alañón Pardo, María Elena, Pérez Porras, Paula, Bautista-Ortín, Ana Belén, Gómez-Plaza, Encarna, Pérez-Coello, María Soledad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926635/
https://www.ncbi.nlm.nih.gov/pubmed/33672299
http://dx.doi.org/10.3390/molecules26041193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926635/
https://www.ncbi.nlm.nih.gov/pubmed/33672299
http://dx.doi.org/10.3390/molecules26041193

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