Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration

This research focuses on the aromatic composition of Muscat of Alexandria wines after the application of ultrasound for 40 or 80 min during a 4 h pre-fermentative maceration process. Two methods of ultrasound application were compared in this study: probe ultrasound and bath ultrasound, for periods...

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Detalles Bibliográficos
Autores principales: Aragón-García, Fátima, Ruíz-Rodríguez, Ana, Palma, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306965/
https://www.ncbi.nlm.nih.gov/pubmed/34202620
http://dx.doi.org/10.3390/foods10071462

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306965/
https://www.ncbi.nlm.nih.gov/pubmed/34202620
http://dx.doi.org/10.3390/foods10071462

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