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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |