Effect of Microwave Maceration and SO(2) Free Vinification on Volatile Composition of Red Wines

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO(2). The volatile compounds were extracted by solid phase...

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Detalles Bibliográficos
Autores principales: Muñoz García, Raquel, Oliver Simancas, Rodrigo, Díaz-Maroto, María Consuelo, Alañón Pardo, María Elena, 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/PMC8224603/
https://www.ncbi.nlm.nih.gov/pubmed/34067426
http://dx.doi.org/10.3390/foods10061164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224603/
https://www.ncbi.nlm.nih.gov/pubmed/34067426
http://dx.doi.org/10.3390/foods10061164

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