Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage

In this paper, experiments were conducted to investigate the effects of ultrasound irradiation on the co-pigmentation of caffeic acid added in wine and the coloration of wine during storage. The wine color, chroma, level of the monomeric, combined and polymerized anthocyanins and the concentrations...

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Detalles Bibliográficos
Autores principales: Xue, Zhendan, Wang, Tingting, Zhang, Qing’an
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099477/
https://www.ncbi.nlm.nih.gov/pubmed/35563928
http://dx.doi.org/10.3390/foods11091206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099477/
https://www.ncbi.nlm.nih.gov/pubmed/35563928
http://dx.doi.org/10.3390/foods11091206

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