Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing tre...

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Detalles Bibliográficos
Autores principales: Yuan, Jiang-Feng, Lai, Yu-Ting, Chen, Zhuo-Yao, Song, Hui-Xia, Zhang, Jing, Wang, Da-Hong, Gong, Ming-Gui, Sun, Jian-Rui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222549/
https://www.ncbi.nlm.nih.gov/pubmed/35741976
http://dx.doi.org/10.3390/foods11121778

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222549/
https://www.ncbi.nlm.nih.gov/pubmed/35741976
http://dx.doi.org/10.3390/foods11121778

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