Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology

The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syra...

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Detalles Bibliográficos
Autores principales: Casassa, L. Federico, Fanzone, Martin L., Sari, Santiago E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794902/
https://www.ncbi.nlm.nih.gov/pubmed/36590570
http://dx.doi.org/10.1016/j.heliyon.2022.e12332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794902/
https://www.ncbi.nlm.nih.gov/pubmed/36590570
http://dx.doi.org/10.1016/j.heliyon.2022.e12332

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